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, flavor-packed dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. The fresh herbs infuse the chicken with a burst of savory goodness, while the lightly roasted vegetables provide a perfect balance of crunch and tender sweetness, making this dish a wholesome, satisfying meal.

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NUTRITION

397kcal
Protein
39.1g
Fat
19g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with finely chopped fresh herbs, minced garlic, salt, and pepper.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat. Place the chicken breast in the skillet and cook for about 5-6 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    Preheat your oven to 425°F while the chicken is cooking.

  • 4

    Chop the zucchini, red bell pepper, and halve the cherry tomatoes. Toss them in the remaining olive oil with a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside a generous serving of roasted vegetables and serve warm.

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, flavor-packed dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. The fresh herbs infuse the chicken with a burst of savory goodness, while the lightly roasted vegetables provide a perfect balance of crunch and tender sweetness, making this dish a wholesome, satisfying meal.

NUTRITION

397kcal
Protein
39.1g
Fat
19g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season it with finely chopped fresh herbs, minced garlic, salt, and pepper.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat. Place the chicken breast in the skillet and cook for about 5-6 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    Preheat your oven to 425°F while the chicken is cooking.

  • 4

    Chop the zucchini, red bell pepper, and halve the cherry tomatoes. Toss them in the remaining olive oil with a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside a generous serving of roasted vegetables and serve warm.