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 light and flavorful dish featuring a perfectly herb-crusted chicken breast, pan seared to achieve a crispy exterior while maintaining a juicy interior. Paired with a medley of roasted bell pepper, zucchini, and carrot, this meal delivers vibrant colors and textures ideal for a healthy breakfast, lunch, or dinner.

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NUTRITION

356kcal
Protein
46.1g
Fat
10.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Carrot

1 tsp Olive Oil

Mixed Herbs to taste

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet, and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking sheet.

  • 5

    Chop the bell pepper, zucchini, and carrot into even pieces. Toss them in a bowl with minced garlic, lemon juice, and a pinch of salt and pepper.

  • 6

    Spread the vegetables on the baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the pan-seared chicken and serve alongside the roasted vegetables. Garnish with additional fresh herbs if desired.

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 light and flavorful dish featuring a perfectly herb-crusted chicken breast, pan seared to achieve a crispy exterior while maintaining a juicy interior. Paired with a medley of roasted bell pepper, zucchini, and carrot, this meal delivers vibrant colors and textures ideal for a healthy breakfast, lunch, or dinner.

NUTRITION

356kcal
Protein
46.1g
Fat
10.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Carrot

1 tsp Olive Oil

Mixed Herbs to taste

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet, and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking sheet.

  • 5

    Chop the bell pepper, zucchini, and carrot into even pieces. Toss them in a bowl with minced garlic, lemon juice, and a pinch of salt and pepper.

  • 6

    Spread the vegetables on the baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the pan-seared chicken and serve alongside the roasted vegetables. Garnish with additional fresh herbs if desired.