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 the delightful combination of a perfectly pan-seared herb-crusted chicken breast alongside a colorful medley of roasted vegetables. This dish offers a balanced mix of lean protein and vibrant veggies, lightly seasoned to enhance natural flavors, making it a wholesome and satisfying meal.

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NUTRITION

328kcal
Protein
42.9g
Fat
9.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 medium Carrot (~61g)

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken breast.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.

  • 4

    Preheat the oven to 425°F. In a bowl, combine chopped zucchini, red bell pepper, and carrot with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your nutrient-packed, herb-crusted meal!

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 the delightful combination of a perfectly pan-seared herb-crusted chicken breast alongside a colorful medley of roasted vegetables. This dish offers a balanced mix of lean protein and vibrant veggies, lightly seasoned to enhance natural flavors, making it a wholesome and satisfying meal.

NUTRITION

328kcal
Protein
42.9g
Fat
9.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 medium Carrot (~61g)

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the chicken breast.

  • 3

    Sear the chicken for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.

  • 4

    Preheat the oven to 425°F. In a bowl, combine chopped zucchini, red bell pepper, and carrot with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your nutrient-packed, herb-crusted meal!