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 succulent herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish features juicy, pan-seared chicken enhanced with aromatic herbs, complemented by lightly roasted zucchini, bell pepper, and red onion. Each bite is a delightful balance of savory and fresh flavors, perfect for a wholesome, satisfying meal.

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NUTRITION

346kcal
Protein
36.6g
Fat
18.5g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Bell Pepper

1/4 cup sliced Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Herbs (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the mixed herbs, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is hot, add the chicken breast. Sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Reduce the heat to medium and cover the skillet, cooking the chicken for an additional 4-5 minutes until fully cooked (internal temperature of 165°F).

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the zucchini, bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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 succulent herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish features juicy, pan-seared chicken enhanced with aromatic herbs, complemented by lightly roasted zucchini, bell pepper, and red onion. Each bite is a delightful balance of savory and fresh flavors, perfect for a wholesome, satisfying meal.

NUTRITION

346kcal
Protein
36.6g
Fat
18.5g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Bell Pepper

1/4 cup sliced Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Herbs (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the mixed herbs, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is hot, add the chicken breast. Sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Reduce the heat to medium and cover the skillet, cooking the chicken for an additional 4-5 minutes until fully cooked (internal temperature of 165°F).

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the zucchini, bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the roasted vegetables and serve immediately.