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 beautifully seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish marries tender, juicy chicken with lightly caramelized broccoli, bell pepper, and zucchini, all enhanced by a hint of garlic and fresh herbs, making for a satisfying and balanced meal.

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NUTRITION

344kcal
Protein
47.5g
Fat
10.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, red bell pepper, zucchini, and minced garlic with a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for 12-15 minutes, until tender and slightly charred.

  • 5

    Plate the herb-crusted chicken breast alongside the roasted vegetables. Drizzle any pan juices over the chicken and garnish with extra herbs if desired.

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 beautifully seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish marries tender, juicy chicken with lightly caramelized broccoli, bell pepper, and zucchini, all enhanced by a hint of garlic and fresh herbs, making for a satisfying and balanced meal.

NUTRITION

344kcal
Protein
47.5g
Fat
10.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, red bell pepper, zucchini, and minced garlic with a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for 12-15 minutes, until tender and slightly charred.

  • 5

    Plate the herb-crusted chicken breast alongside the roasted vegetables. Drizzle any pan juices over the chicken and garnish with extra herbs if desired.