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

Savor a beautifully seared herb-crusted chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and red onion. Fresh herbs and a hint of lemon zest elevate this dish, creating a delightful balance of savory flavors and vibrant textures that's as nourishing as it is delicious.

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NUTRITION

437kcal
Protein
54.7g
Fat
15.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Mixed Bell Peppers

1 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Lemon Zest

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and half of the fresh herbs.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until a golden crust forms. Reduce heat and continue cooking until the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat the oven to 425°F. In a bowl, toss the chopped mixed bell peppers, diced zucchini, and sliced red onion with the remaining olive oil, lemon zest, and herbs. Season with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly charred on the edges.

  • 5

    Plate the chicken alongside the roasted vegetables. Garnish with a sprinkle of fresh herbs if desired 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

Savor a beautifully seared herb-crusted chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and red onion. Fresh herbs and a hint of lemon zest elevate this dish, creating a delightful balance of savory flavors and vibrant textures that's as nourishing as it is delicious.

NUTRITION

437kcal
Protein
54.7g
Fat
15.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Mixed Bell Peppers

1 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Lemon Zest

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and half of the fresh herbs.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until a golden crust forms. Reduce heat and continue cooking until the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat the oven to 425°F. In a bowl, toss the chopped mixed bell peppers, diced zucchini, and sliced red onion with the remaining olive oil, lemon zest, and herbs. Season with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly charred on the edges.

  • 5

    Plate the chicken alongside the roasted vegetables. Garnish with a sprinkle of fresh herbs if desired and serve immediately.