Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 medium Zucchini; 1/2 medium Bell Pepper; 1/2 small Red Onion; 2 tsp Olive Oil; 1 tsp Mixed Dried Herbs; 1 clove Garlic; 1 tbsp Lemon Juice; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor a perfectly pan-seared chicken breast encrusted with fragrant herbs, paired with a vibrant mix of roasted zucchini, bell pepper, and red onion. This wholesome dish is enhanced with a drizzle of olive oil, marrying tender protein with lightly caramelized veggies for a balanced, flavorful meal.

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NUTRITION

Protein

37.8g

Fat

13.6g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Bell Pepper

1/2 small Red Onion

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, and the mixed dried herbs.
2
Heat a non-stick skillet over medium-high heat. Add 1 tsp of olive oil.
3
Place the chicken in the skillet and sear for about 3-4 minutes on each side until golden brown and cooked through. Remove from pan and let rest.
4
Preheat your oven to 425°F. Chop the zucchini, bell pepper, and red onion into bite-sized pieces.
5
In a bowl, toss the chopped vegetables with the remaining 1 tsp of olive oil, minced garlic, lemon juice, and a pinch of salt and pepper.
6
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.
7
Slice the rested chicken breast and serve alongside the roasted vegetables for a balanced, flavorful meal.