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 delightful blend of tender, herb-crusted chicken paired with an assortment of vibrant roasted vegetables. This dish boasts a crispy exterior with a juicy center, complemented by the savory aroma of fresh herbs and garlic. A balanced, satisfying plate that's perfect for any meal of the day.

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NUTRITION

330kcal
Protein
40g
Fat
9.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces, and lightly toss with a bit of olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables, along with the cherry tomatoes, on a baking sheet lined with parchment paper. Roast in a preheated oven at 425°F for 12-15 minutes until tender and slightly charred.

  • 6

    Once cooked, plate the chicken and arrange the roasted vegetables alongside. Serve warm and enjoy your balanced, 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 a delightful blend of tender, herb-crusted chicken paired with an assortment of vibrant roasted vegetables. This dish boasts a crispy exterior with a juicy center, complemented by the savory aroma of fresh herbs and garlic. A balanced, satisfying plate that's perfect for any meal of the day.

NUTRITION

330kcal
Protein
40g
Fat
9.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces, and lightly toss with a bit of olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables, along with the cherry tomatoes, on a baking sheet lined with parchment paper. Roast in a preheated oven at 425°F for 12-15 minutes until tender and slightly charred.

  • 6

    Once cooked, plate the chicken and arrange the roasted vegetables alongside. Serve warm and enjoy your balanced, flavorful meal.