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 delightful and well-balanced meal featuring a succulent, herb-crusted chicken breast, perfectly pan-seared to achieve a golden crust. Accompanied by an assortment of roasted vegetables, this dish offers a mix of savory flavors and vibrant colors, making every bite both nutritious and delicious.

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NUTRITION

323kcal
Protein
44.5g
Fat
9.6g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

Herbs (thyme, rosemary, oregano) to taste

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and your choice of fresh herbs such as thyme, rosemary, and oregano.

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear the chicken on each side for 2-3 minutes until a golden-brown crust forms.

  • 4

    Meanwhile, chop the Brussels sprouts (halved), red bell pepper (sliced), and zucchini (sliced).

  • 5

    Toss the vegetables in a bowl with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 6

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

  • 7

    Once the chicken is seared and the vegetables roasted, slice the chicken if desired and serve alongside the vegetables.

  • 8

    Enjoy your flavorful, protein-rich 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 delightful and well-balanced meal featuring a succulent, herb-crusted chicken breast, perfectly pan-seared to achieve a golden crust. Accompanied by an assortment of roasted vegetables, this dish offers a mix of savory flavors and vibrant colors, making every bite both nutritious and delicious.

NUTRITION

323kcal
Protein
44.5g
Fat
9.6g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

Herbs (thyme, rosemary, oregano) to taste

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and your choice of fresh herbs such as thyme, rosemary, and oregano.

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear the chicken on each side for 2-3 minutes until a golden-brown crust forms.

  • 4

    Meanwhile, chop the Brussels sprouts (halved), red bell pepper (sliced), and zucchini (sliced).

  • 5

    Toss the vegetables in a bowl with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 6

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

  • 7

    Once the chicken is seared and the vegetables roasted, slice the chicken if desired and serve alongside the vegetables.

  • 8

    Enjoy your flavorful, protein-rich meal!