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 plate of herb-crusted pan seared chicken paired with an assortment of roasted vegetables. The chicken is seasoned with aromatic herbs to enhance its natural flavors, while the vegetables are lightly tossed in olive oil and herbs, providing a wholesome, colorful, and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

295kcal
Protein
35.4g
Fat
9.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 small Red Bell Pepper

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 teaspoon Mixed Herbs

1 pinch Black Pepper

1 pinch Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt, black pepper, and mixed herbs.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 400°F. While the chicken rests, chop the zucchini and red bell pepper into bite-sized pieces and halve the cherry tomatoes.

  • 5

    In a bowl, toss the chopped vegetables with the remaining teaspoon of olive oil, a pinch of salt, black pepper, and a sprinkle of mixed herbs.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it atop the roasted vegetables for a balanced, nutrient-packed 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

Enjoy a vibrant plate of herb-crusted pan seared chicken paired with an assortment of roasted vegetables. The chicken is seasoned with aromatic herbs to enhance its natural flavors, while the vegetables are lightly tossed in olive oil and herbs, providing a wholesome, colorful, and satisfying meal.

NUTRITION

295kcal
Protein
35.4g
Fat
9.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 small Red Bell Pepper

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 teaspoon Mixed Herbs

1 pinch Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt, black pepper, and mixed herbs.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 400°F. While the chicken rests, chop the zucchini and red bell pepper into bite-sized pieces and halve the cherry tomatoes.

  • 5

    In a bowl, toss the chopped vegetables with the remaining teaspoon of olive oil, a pinch of salt, black pepper, and a sprinkle of mixed herbs.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it atop the roasted vegetables for a balanced, nutrient-packed meal.