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 vibrant and satisfying dish featuring a perfectly pan-seared chicken breast seasoned with fresh herbs, accompanied by a colorful medley of roasted vegetables. This meal marries lean protein with tender, caramelized veggies for a balanced and flavorful plate perfect for any meal time.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
40.3g
Fat
18.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 142g)

100g Bell Pepper

100g Zucchini

100g Broccoli

1 Tbsp Olive Oil

1 Tbsp Fresh Mixed Herbs

1 clove Garlic

1 Tbsp Lemon Juice

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the olive oil. Add minced garlic and briefly sauté until fragrant.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 5

    Toss the vegetables in the remaining olive oil, a pinch of salt, pepper, and a drizzle of lemon juice.

  • 6

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

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables. Optionally, drizzle a little more lemon juice on top to brighten the flavors.

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 vibrant and satisfying dish featuring a perfectly pan-seared chicken breast seasoned with fresh herbs, accompanied by a colorful medley of roasted vegetables. This meal marries lean protein with tender, caramelized veggies for a balanced and flavorful plate perfect for any meal time.

NUTRITION

366kcal
Protein
40.3g
Fat
18.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 142g)

100g Bell Pepper

100g Zucchini

100g Broccoli

1 Tbsp Olive Oil

1 Tbsp Fresh Mixed Herbs

1 clove Garlic

1 Tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the olive oil. Add minced garlic and briefly sauté until fragrant.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 5

    Toss the vegetables in the remaining olive oil, a pinch of salt, pepper, and a drizzle of lemon juice.

  • 6

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

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables. Optionally, drizzle a little more lemon juice on top to brighten the flavors.