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 tender, herb-crusted chicken breast paired with a medley of roasted vegetables including broccoli, carrots, red bell pepper, and zucchini. This dish balances vibrant flavors and textures, offering a delicious, nutrient-packed meal perfect for any time of day.

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NUTRITION

361kcal
Protein
35.5g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Pat dry the chicken breast and season generously with a blend of dried herbs and garlic powder, along with salt and pepper.

  • 2

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

  • 3

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

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss broccoli, carrots, red bell pepper, and zucchini with a small drizzle of olive oil, salt, and additional herbs.

  • 5

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

  • 6

    Slice the cooked chicken and plate it alongside the roasted vegetables. Serve warm and enjoy.

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 tender, herb-crusted chicken breast paired with a medley of roasted vegetables including broccoli, carrots, red bell pepper, and zucchini. This dish balances vibrant flavors and textures, offering a delicious, nutrient-packed meal perfect for any time of day.

NUTRITION

361kcal
Protein
35.5g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Pat dry the chicken breast and season generously with a blend of dried herbs and garlic powder, along with salt and pepper.

  • 2

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

  • 3

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

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss broccoli, carrots, red bell pepper, and zucchini with a small drizzle of olive oil, salt, and additional herbs.

  • 5

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

  • 6

    Slice the cooked chicken and plate it alongside the roasted vegetables. Serve warm and enjoy.