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 savory dish featuring a tender herb-crusted chicken breast seared to perfection and served alongside a medley of vibrant roasted vegetables. Each bite offers a delightful balance of juicy protein and caramelized, flavorful veggies that make for a wholesome, satisfying meal.

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NUTRITION

330kcal
Protein
38.2g
Fat
11.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1.5 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 both sides with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, and carrot into evenly sized pieces.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Plate the seared chicken and roasted vegetables together, and serve immediately.

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 savory dish featuring a tender herb-crusted chicken breast seared to perfection and served alongside a medley of vibrant roasted vegetables. Each bite offers a delightful balance of juicy protein and caramelized, flavorful veggies that make for a wholesome, satisfying meal.

NUTRITION

330kcal
Protein
38.2g
Fat
11.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1.5 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, and carrot into evenly sized pieces.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Plate the seared chicken and roasted vegetables together, and serve immediately.