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 and satisfying dish featuring a succulent herb-crusted chicken breast paired with an assortment of roasted red bell pepper and zucchini. The dish boasts a delightful blend of savory herbs and the natural sweetness of roasted vegetables, making it a balanced meal that’s both nourishing and flavorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

320kcal
Protein
32.7g
Fat
18.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Parsley, Garlic Powder)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is thoroughly cooked.

  • 4

    While the chicken is searing, preheat your oven to 400°F and toss the sliced red bell pepper and zucchini with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 5

    Spread the vegetables out on a baking sheet and roast in the oven for 10-12 minutes until they are tender and slightly caramelized.

  • 6

    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 vibrant and satisfying dish featuring a succulent herb-crusted chicken breast paired with an assortment of roasted red bell pepper and zucchini. The dish boasts a delightful blend of savory herbs and the natural sweetness of roasted vegetables, making it a balanced meal that’s both nourishing and flavorful.

NUTRITION

320kcal
Protein
32.7g
Fat
18.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Parsley, Garlic Powder)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is thoroughly cooked.

  • 4

    While the chicken is searing, preheat your oven to 400°F and toss the sliced red bell pepper and zucchini with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 5

    Spread the vegetables out on a baking sheet and roast in the oven for 10-12 minutes until they are tender and slightly caramelized.

  • 6

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