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 a perfectly pan-seared chicken breast, encrusted with aromatic herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish boasts a delightful balance of textures and flavors, delivering a satisfying, healthy meal that is both vibrant and nutrient-rich.

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NUTRITION

347kcal
Protein
38.2g
Fat
13.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers (diced)

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tsp Herb Mix (Rosemary, Thyme, Oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F (220°C).

  • 5

    Toss the diced bell peppers, zucchini slices, and red onion with a small drizzle of olive oil, salt, pepper, and a pinch of the herb mix.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for 12-15 minutes, stirring halfway through, until they are tender and slightly charred.

  • 7

    Slice the chicken if desired and plate alongside the roasted vegetables.

  • 8

    Serve immediately while hot, and enjoy your balanced, nutrient-rich 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 a perfectly pan-seared chicken breast, encrusted with aromatic herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish boasts a delightful balance of textures and flavors, delivering a satisfying, healthy meal that is both vibrant and nutrient-rich.

NUTRITION

347kcal
Protein
38.2g
Fat
13.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers (diced)

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tsp Herb Mix (Rosemary, Thyme, Oregano)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F (220°C).

  • 5

    Toss the diced bell peppers, zucchini slices, and red onion with a small drizzle of olive oil, salt, pepper, and a pinch of the herb mix.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for 12-15 minutes, stirring halfway through, until they are tender and slightly charred.

  • 7

    Slice the chicken if desired and plate alongside the roasted vegetables.

  • 8

    Serve immediately while hot, and enjoy your balanced, nutrient-rich meal.