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 vibrant, well-balanced meal featuring a perfectly seasoned chicken breast with a crisp herb crust, paired with a colorful medley of roasted vegetables. This dish brings together the savory taste of pan seared chicken with the natural sweetness of roasted broccoli, bell pepper, and zucchini, all enhanced with a hint of olive oil and aromatic herbs.

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NUTRITION

319kcal
Protein
40.8g
Fat
9.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil once the pan is hot.

  • 3

    Place the chicken breast in the skillet and sear for about 6-7 minutes on one side until golden and crispy. Flip and cook the other side for an additional 6-7 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper and zucchini into strips.

  • 6

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for about 15 minutes, or until tender and slightly charred at the edges.

  • 8

    Slice the pan-seared chicken and serve alongside the roasted vegetables for a 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

Enjoy a vibrant, well-balanced meal featuring a perfectly seasoned chicken breast with a crisp herb crust, paired with a colorful medley of roasted vegetables. This dish brings together the savory taste of pan seared chicken with the natural sweetness of roasted broccoli, bell pepper, and zucchini, all enhanced with a hint of olive oil and aromatic herbs.

NUTRITION

319kcal
Protein
40.8g
Fat
9.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Black Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil once the pan is hot.

  • 3

    Place the chicken breast in the skillet and sear for about 6-7 minutes on one side until golden and crispy. Flip and cook the other side for an additional 6-7 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper and zucchini into strips.

  • 6

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for about 15 minutes, or until tender and slightly charred at the edges.

  • 8

    Slice the pan-seared chicken and serve alongside the roasted vegetables for a balanced, flavorful meal.