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

Savor tender, herb-crusted chicken breast perfectly pan seared to lock in juices, paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of savory herb notes and natural sweetness from the veggies, making it as visually appealing as it is flavorful.

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NUTRITION

313kcal
Protein
44.5g
Fat
9.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/4 cup Red Onion, sliced

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on one side until a golden crust forms.

  • 4

    Flip the chicken and reduce the heat to medium. Continue cooking for another 4-5 minutes until the chicken is cooked through.

  • 5

    Meanwhile, in a separate bowl, toss the red bell pepper, zucchini, and red onion with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken with the roasted vegetables on the side. Enjoy your balanced, 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

Savor tender, herb-crusted chicken breast perfectly pan seared to lock in juices, paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of savory herb notes and natural sweetness from the veggies, making it as visually appealing as it is flavorful.

NUTRITION

313kcal
Protein
44.5g
Fat
9.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/4 cup Red Onion, sliced

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on one side until a golden crust forms.

  • 4

    Flip the chicken and reduce the heat to medium. Continue cooking for another 4-5 minutes until the chicken is cooked through.

  • 5

    Meanwhile, in a separate bowl, toss the red bell pepper, zucchini, and red onion with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken with the roasted vegetables on the side. Enjoy your balanced, flavorful meal!