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 beautifully plated dish featuring a tender, herb-crusted chicken breast that is pan seared to crispy golden perfection, complemented by a medley of roasted red bell pepper and zucchini. This meal is bursting with fresh herbal flavors and a satisfying balance of textures.

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NUTRITION

395kcal
Protein
41.6g
Fat
8.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 4-5 minutes until a golden crust forms and the chicken is cooked through.

  • 3

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

  • 4

    Toss the vegetables with olive oil, a pinch of salt, and black pepper. Spread them in a single layer on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred around the edges.

  • 6

    Slice the chicken and serve alongside the roasted vegetables for a balanced, satisfying 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 beautifully plated dish featuring a tender, herb-crusted chicken breast that is pan seared to crispy golden perfection, complemented by a medley of roasted red bell pepper and zucchini. This meal is bursting with fresh herbal flavors and a satisfying balance of textures.

NUTRITION

395kcal
Protein
41.6g
Fat
8.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 4-5 minutes until a golden crust forms and the chicken is cooked through.

  • 3

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

  • 4

    Toss the vegetables with olive oil, a pinch of salt, and black pepper. Spread them in a single layer on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred around the edges.

  • 6

    Slice the chicken and serve alongside the roasted vegetables for a balanced, satisfying meal.