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 light yet flavorful combination of a herb-crusted chicken breast perfectly pan seared to lock in juices, paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish strikes a balance between lean protein and vibrant veggies with a hint of olive oil and fresh herbs, ideal for a wholesome dinner that satisfies your nutritional goals.

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NUTRITION

325kcal
Protein
37.8g
Fat
13.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Finely mince the garlic and combine with the remaining herbs and lemon juice. Rub this mixture over the chicken for a fragrant herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Sear the chicken breast for 3-4 minutes on each side until it develops a golden crust, then reduce the heat to medium and let cook through for an additional 3-4 minutes.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Chop the red bell pepper, zucchini, and red onion into bite-size pieces. Toss the vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and pepper.

  • 5

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

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately, garnished with a sprinkle of fresh herbs if desired.

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 light yet flavorful combination of a herb-crusted chicken breast perfectly pan seared to lock in juices, paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish strikes a balance between lean protein and vibrant veggies with a hint of olive oil and fresh herbs, ideal for a wholesome dinner that satisfies your nutritional goals.

NUTRITION

325kcal
Protein
37.8g
Fat
13.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Finely mince the garlic and combine with the remaining herbs and lemon juice. Rub this mixture over the chicken for a fragrant herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Sear the chicken breast for 3-4 minutes on each side until it develops a golden crust, then reduce the heat to medium and let cook through for an additional 3-4 minutes.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Chop the red bell pepper, zucchini, and red onion into bite-size pieces. Toss the vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and pepper.

  • 5

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

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately, garnished with a sprinkle of fresh herbs if desired.