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 succulent pan-seared chicken breast encrusted with fragrant herbs paired with a medley of roasted bell pepper, zucchini, and red onion. This dish is simple yet satisfying, delivering a wonderful balance of lean protein and vibrant vegetables in every bite.

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NUTRITION

282kcal
Protein
40g
Fat
8.9g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, mixed dried herbs, and garlic powder on both sides to create a flavorful crust.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the chicken in the skillet.

  • 3

    Sear the chicken for about 3-4 minutes on each side until a golden crust forms. Reduce heat if needed to ensure the chicken cooks evenly and reaches an internal temperature of 165°F.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate the chicken with the roasted vegetables on the side and serve immediately, enjoying the crisp herb crust paired with the warm, savory 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

Enjoy a succulent pan-seared chicken breast encrusted with fragrant herbs paired with a medley of roasted bell pepper, zucchini, and red onion. This dish is simple yet satisfying, delivering a wonderful balance of lean protein and vibrant vegetables in every bite.

NUTRITION

282kcal
Protein
40g
Fat
8.9g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, mixed dried herbs, and garlic powder on both sides to create a flavorful crust.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the chicken in the skillet.

  • 3

    Sear the chicken for about 3-4 minutes on each side until a golden crust forms. Reduce heat if needed to ensure the chicken cooks evenly and reaches an internal temperature of 165°F.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate the chicken with the roasted vegetables on the side and serve immediately, enjoying the crisp herb crust paired with the warm, savory vegetables.