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 balanced dish featuring succulent pan seared chicken breast with an herb crust, paired with a colorful medley of roasted vegetables. The tender chicken is infused with aromatic herbs while the vegetables roast to perfection, creating a satisfying and flavor-packed meal ideal for dinner.

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NUTRITION

352kcal
Protein
40.6g
Fat
13.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

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

  • 4

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden brown.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 6

    Toss the vegetables in a bowl with the remaining 1 tsp of olive oil, a pinch of salt, and pepper.

  • 7

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

  • 8

    Once the chicken is seared, finish cooking it in the oven alongside the vegetables for an additional 8-10 minutes or until the internal temperature reaches 165°F.

  • 9

    Plate the chicken alongside the roasted vegetables and serve warm.

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 balanced dish featuring succulent pan seared chicken breast with an herb crust, paired with a colorful medley of roasted vegetables. The tender chicken is infused with aromatic herbs while the vegetables roast to perfection, creating a satisfying and flavor-packed meal ideal for dinner.

NUTRITION

352kcal
Protein
40.6g
Fat
13.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

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

  • 4

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden brown.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 6

    Toss the vegetables in a bowl with the remaining 1 tsp of olive oil, a pinch of salt, and pepper.

  • 7

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

  • 8

    Once the chicken is seared, finish cooking it in the oven alongside the vegetables for an additional 8-10 minutes or until the internal temperature reaches 165°F.

  • 9

    Plate the chicken alongside the roasted vegetables and serve warm.