Herb-Crusted Pan Seared Chicken with Roasted Vegetables and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables and Quinoa

Enjoy a delicious, balanced meal featuring a flavorful herb-crusted chicken breast, perfectly pan-seared to a golden finish, paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish offers a satisfying mix of protein and healthy carbs, accented with aromatic herbs to delight your taste buds.

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NUTRITION

393kcal
Protein
42.7g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup Zucchini

1/2 medium Red Bell Pepper

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Prep the chicken breast by patting it dry and seasoning both sides with salt, pepper, garlic powder, and mixed dried herbs.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, zucchini, and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables for about 12-15 minutes until tender and lightly browned.

  • 6

    Reheat or fluff the cooked quinoa if necessary.

  • 7

    Plate the seared chicken alongside the roasted vegetables and a serving of quinoa. Garnish with a sprinkle of additional herbs if desired and serve warm.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables and Quinoa

Enjoy a delicious, balanced meal featuring a flavorful herb-crusted chicken breast, perfectly pan-seared to a golden finish, paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish offers a satisfying mix of protein and healthy carbs, accented with aromatic herbs to delight your taste buds.

NUTRITION

393kcal
Protein
42.7g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup Zucchini

1/2 medium Red Bell Pepper

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Prep the chicken breast by patting it dry and seasoning both sides with salt, pepper, garlic powder, and mixed dried herbs.

  • 2

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

  • 3

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, zucchini, and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables for about 12-15 minutes until tender and lightly browned.

  • 6

    Reheat or fluff the cooked quinoa if necessary.

  • 7

    Plate the seared chicken alongside the roasted vegetables and a serving of quinoa. Garnish with a sprinkle of additional herbs if desired and serve warm.