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

Savor a beautifully pan-seared chicken breast with a delicate herb crust paired with a colorful mix of roasted bell peppers and zucchini. This dish boasts a perfect balance of lean protein and fresh vegetables, drizzled with a hint of olive oil to enhance flavors without overpowering the natural taste. Ideal for a light yet satisfying dinner that meets your nutritional goals.

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NUTRITION

379kcal
Protein
38.1g
Fat
18.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Thyme, Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast generously with salt, pepper, and the chopped fresh herbs.

  • 3

    Heat a non-stick pan over medium-high heat and add half the olive oil. Once heated, place the chicken breast and sear for 2-3 minutes on each side until a golden crust forms.

  • 4

    While the chicken is searing, chop the red bell pepper and zucchini into bite-size pieces. Toss them with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until they are tender and slightly charred on the edges.

  • 6

    Once the chicken is seared and the vegetables roasted, serve the chicken sliced on top of the roasted vegetables. Enjoy your nutritious and balanced meal!

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

Savor a beautifully pan-seared chicken breast with a delicate herb crust paired with a colorful mix of roasted bell peppers and zucchini. This dish boasts a perfect balance of lean protein and fresh vegetables, drizzled with a hint of olive oil to enhance flavors without overpowering the natural taste. Ideal for a light yet satisfying dinner that meets your nutritional goals.

NUTRITION

379kcal
Protein
38.1g
Fat
18.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Thyme, Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast generously with salt, pepper, and the chopped fresh herbs.

  • 3

    Heat a non-stick pan over medium-high heat and add half the olive oil. Once heated, place the chicken breast and sear for 2-3 minutes on each side until a golden crust forms.

  • 4

    While the chicken is searing, chop the red bell pepper and zucchini into bite-size pieces. Toss them with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until they are tender and slightly charred on the edges.

  • 6

    Once the chicken is seared and the vegetables roasted, serve the chicken sliced on top of the roasted vegetables. Enjoy your nutritious and balanced meal!