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 the delightful combination of tender, herb-crusted chicken breast with a medley of roasted vegetables. The succulent chicken is seasoned with fresh herbs and lightly seared to lock in flavor, while the colorful mix of carrots, zucchini, and red bell pepper is roasted with a drizzle of extra virgin olive oil to bring out natural sweetness, making it a nourishing and visually appealing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
37.1g
Fat
18.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Extra Virgin Olive Oil

1 small Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and any remaining fresh herbs if desired.

  • 6

    Spread the vegetables on a baking tray and roast in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 7

    Serve the herb-crusted chicken sliced alongside the roasted vegetables for a balanced and delicious 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 the delightful combination of tender, herb-crusted chicken breast with a medley of roasted vegetables. The succulent chicken is seasoned with fresh herbs and lightly seared to lock in flavor, while the colorful mix of carrots, zucchini, and red bell pepper is roasted with a drizzle of extra virgin olive oil to bring out natural sweetness, making it a nourishing and visually appealing meal.

NUTRITION

355kcal
Protein
37.1g
Fat
18.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Extra Virgin Olive Oil

1 small Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and any remaining fresh herbs if desired.

  • 6

    Spread the vegetables on a baking tray and roast in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 7

    Serve the herb-crusted chicken sliced alongside the roasted vegetables for a balanced and delicious meal.