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 juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seared to perfection, coated in a fragrant blend of fresh herbs, and served alongside colorful red bell peppers, zucchini, broccoli, and red onions, all enhanced with a drizzle of olive oil. This dish offers a delicate balance of protein and wholesome veggies, ideal for a clean eating lifestyle.

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NUTRITION

355kcal
Protein
46.3g
Fat
12.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Broccoli Florets

1/4 cup Red Onion (sliced)

1.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Thyme, Parsley)

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PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and the chopped mixed herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 400°F.

  • 5

    In a bowl, toss the red bell pepper, zucchini, broccoli, and red onion with a pinch of salt and a dash of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast in the preheated oven for about 10-12 minutes, or until tender and lightly 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 vibrant and satisfying dish featuring a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seared to perfection, coated in a fragrant blend of fresh herbs, and served alongside colorful red bell peppers, zucchini, broccoli, and red onions, all enhanced with a drizzle of olive oil. This dish offers a delicate balance of protein and wholesome veggies, ideal for a clean eating lifestyle.

NUTRITION

355kcal
Protein
46.3g
Fat
12.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Broccoli Florets

1/4 cup Red Onion (sliced)

1.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Thyme, Parsley)

PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and the chopped mixed herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 400°F.

  • 5

    In a bowl, toss the red bell pepper, zucchini, broccoli, and red onion with a pinch of salt and a dash of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast in the preheated oven for about 10-12 minutes, or until tender and lightly caramelized.

  • 7

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