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 savory pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This dish delivers a satisfying blend of lean protein and vibrant, lightly caramelized veggies, making it a perfect nutritious meal any time of the day.

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NUTRITION

321kcal
Protein
43.5g
Fat
9.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Pat the chicken breast dry, then season both sides generously with a blend of basil, oregano, and garlic powder.

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and let rest.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Spread the vegetables on a baking sheet, drizzle with a small amount of olive oil, and season with salt, pepper, and additional herbs if desired.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Slice the rested chicken and serve atop the roasted vegetables for a balanced, nutrient-packed 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

Enjoy a savory pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This dish delivers a satisfying blend of lean protein and vibrant, lightly caramelized veggies, making it a perfect nutritious meal any time of the day.

NUTRITION

321kcal
Protein
43.5g
Fat
9.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Pat the chicken breast dry, then season both sides generously with a blend of basil, oregano, and garlic powder.

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and let rest.

  • 4

    Preheat the oven to 425°F. Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 5

    Spread the vegetables on a baking sheet, drizzle with a small amount of olive oil, and season with salt, pepper, and additional herbs if desired.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Slice the rested chicken and serve atop the roasted vegetables for a balanced, nutrient-packed meal.