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 simplicity of perfectly pan-seared chicken breast encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables. This balanced dish boasts juicy, tender chicken and vibrant, nutrient-packed veggies for a meal that's as wholesome as it is delicious.

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NUTRITION

390kcal
Protein
39.6g
Fat
18.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 tsp Herb Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until golden and the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Plate the sliced pan-seared chicken breast alongside the roasted vegetables and serve immediately.

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 simplicity of perfectly pan-seared chicken breast encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables. This balanced dish boasts juicy, tender chicken and vibrant, nutrient-packed veggies for a meal that's as wholesome as it is delicious.

NUTRITION

390kcal
Protein
39.6g
Fat
18.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 tsp Herb Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until golden and the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Plate the sliced pan-seared chicken breast alongside the roasted vegetables and serve immediately.