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

A vibrant dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted vegetables. This dish delivers a harmonious blend of flavors and textures, perfect for a balanced meal that satisfies both taste and nutritional goals.

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NUTRITION

306kcal
Protein
42.3g
Fat
9.3g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Red Onion

2 tsp Olive Oil

1 tsp Herb Seasoning Mix

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PREPARATION

  • 1

    Pat the chicken breast dry and generously season both sides with the herb seasoning mix.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 4

    Preheat the oven to 425°F. In a bowl, combine the chopped red bell pepper, sliced zucchini, and red onion. Drizzle with the remaining olive oil and a pinch of salt and pepper (if desired). Toss well to coat.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast for 15-20 minutes until tender and lightly caramelized.

  • 6

    Slice the chicken breast and serve atop the roasted vegetables.

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

A vibrant dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted vegetables. This dish delivers a harmonious blend of flavors and textures, perfect for a balanced meal that satisfies both taste and nutritional goals.

NUTRITION

306kcal
Protein
42.3g
Fat
9.3g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Red Onion

2 tsp Olive Oil

1 tsp Herb Seasoning Mix

PREPARATION

  • 1

    Pat the chicken breast dry and generously season both sides with the herb seasoning mix.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 4

    Preheat the oven to 425°F. In a bowl, combine the chopped red bell pepper, sliced zucchini, and red onion. Drizzle with the remaining olive oil and a pinch of salt and pepper (if desired). Toss well to coat.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast for 15-20 minutes until tender and lightly caramelized.

  • 6

    Slice the chicken breast and serve atop the roasted vegetables.