Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a vibrant plate of pan-seared chicken breast crusted with aromatic herbs and paired with a colorful medley of roasted vegetables. This dish brings a balance of lean protein and crisp, savory vegetables that brighten your meal with fresh flavors and a beautiful presentation.

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NUTRITION

360kcal
Protein
51g
Fat
10.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 teaspoon Olive Oil

1 red bell pepper (approx 100g)

0.5 medium Zucchini (approx 100g)

100 grams Mushrooms

1 tablespoon Herb Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear each side for about 4-5 minutes until a golden crust forms. Lower the heat if necessary to ensure the chicken cooks through without burning the herbs.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Chop the red bell pepper, zucchini, and mushrooms into even pieces. Toss them in a small drizzle of olive oil, and season with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the preheated oven for approximately 15-20 minutes, or until tender and slightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are roasted, plate the chicken alongside the vegetables. Serve immediately and enjoy.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a vibrant plate of pan-seared chicken breast crusted with aromatic herbs and paired with a colorful medley of roasted vegetables. This dish brings a balance of lean protein and crisp, savory vegetables that brighten your meal with fresh flavors and a beautiful presentation.

NUTRITION

360kcal
Protein
51g
Fat
10.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 teaspoon Olive Oil

1 red bell pepper (approx 100g)

0.5 medium Zucchini (approx 100g)

100 grams Mushrooms

1 tablespoon Herb Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear each side for about 4-5 minutes until a golden crust forms. Lower the heat if necessary to ensure the chicken cooks through without burning the herbs.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Chop the red bell pepper, zucchini, and mushrooms into even pieces. Toss them in a small drizzle of olive oil, and season with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the preheated oven for approximately 15-20 minutes, or until tender and slightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are roasted, plate the chicken alongside the vegetables. Serve immediately and enjoy.