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 dish featuring tender herb-crusted chicken breast, perfectly pan-seared to lock in flavor, served alongside a medley of roasted seasonal vegetables. The balance of savory herbs and a slight crunch from the vegetables creates a satisfying and wholesome meal that's as nourishing as it is delicious.

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NUTRITION

442kcal
Protein
43.8g
Fat
19.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

0.5 cup sliced Zucchini

1 medium Red Bell Pepper

0.5 cup sliced Red Onion

1 garlic Clove

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and chopped fresh herbs.

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms.

  • 3

    While the chicken is searing, preheat your oven to 425°F. In a bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, minced garlic, a pinch of salt and pepper, and a drizzle of fresh herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), remove it from the skillet and let it rest for a few minutes.

  • 6

    Slice the chicken if desired and serve alongside the roasted vegetables. Enjoy your nourishing and 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 delightful dish featuring tender herb-crusted chicken breast, perfectly pan-seared to lock in flavor, served alongside a medley of roasted seasonal vegetables. The balance of savory herbs and a slight crunch from the vegetables creates a satisfying and wholesome meal that's as nourishing as it is delicious.

NUTRITION

442kcal
Protein
43.8g
Fat
19.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

0.5 cup sliced Zucchini

1 medium Red Bell Pepper

0.5 cup sliced Red Onion

1 garlic Clove

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and chopped fresh herbs.

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms.

  • 3

    While the chicken is searing, preheat your oven to 425°F. In a bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, minced garlic, a pinch of salt and pepper, and a drizzle of fresh herbs.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), remove it from the skillet and let it rest for a few minutes.

  • 6

    Slice the chicken if desired and serve alongside the roasted vegetables. Enjoy your nourishing and flavorful meal!