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 this delightful dish featuring a succulent, herb-crusted chicken breast seared to perfection and paired with a colorful medley of roasted vegetables. Each bite is filled with fresh, vibrant flavors and aromatic herbs that elevate the simple ingredients into a satisfying, well-balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

274kcal
Protein
37.1g
Fat
8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

3 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, place the chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is searing, preheat your oven to 400°F. Toss the chopped zucchini, red bell pepper, and red onion in the remaining olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Once the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are roasted, serve the chicken sliced over the vegetables for a balanced and flavorful 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 this delightful dish featuring a succulent, herb-crusted chicken breast seared to perfection and paired with a colorful medley of roasted vegetables. Each bite is filled with fresh, vibrant flavors and aromatic herbs that elevate the simple ingredients into a satisfying, well-balanced meal.

NUTRITION

274kcal
Protein
37.1g
Fat
8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

3 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, place the chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is searing, preheat your oven to 400°F. Toss the chopped zucchini, red bell pepper, and red onion in the remaining olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Once the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are roasted, serve the chicken sliced over the vegetables for a balanced and flavorful meal.