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 combination of tender, herb-crusted chicken perfectly pan seared to lock in its succulent flavors, paired with a vibrant medley of roasted broccoli, red bell pepper, and zucchini. Every bite is infused with fresh herbs and a hint of garlic, offering a satisfying balance of protein and crisp, roasted goodness.

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NUTRITION

325kcal
Protein
38.9g
Fat
13.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs & Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and the mixed fresh herbs with minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Once the oil is hot, place the chicken breast in the skillet. Sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through. Remove from the skillet and let it rest.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, red bell pepper slices, and zucchini slices with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve it alongside the roasted vegetables.

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 combination of tender, herb-crusted chicken perfectly pan seared to lock in its succulent flavors, paired with a vibrant medley of roasted broccoli, red bell pepper, and zucchini. Every bite is infused with fresh herbs and a hint of garlic, offering a satisfying balance of protein and crisp, roasted goodness.

NUTRITION

325kcal
Protein
38.9g
Fat
13.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs & Garlic

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and the mixed fresh herbs with minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Once the oil is hot, place the chicken breast in the skillet. Sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through. Remove from the skillet and let it rest.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, red bell pepper slices, and zucchini slices with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve it alongside the roasted vegetables.