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 a vibrant dish featuring a beautifully herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seared to golden perfection, locking in its juicy flavors, while a colorful mix of bell pepper, zucchini, and cherry tomatoes offers a fresh, lightly caramelized side. Finished with fragrant herbs, this dish is a balanced and comforting meal that delights both the palate and your nutritional goals.

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NUTRITION

346kcal
Protein
43g
Fat
13.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat with a small splash of olive oil. Once hot, add the chicken and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped bell pepper, zucchini, and cherry tomatoes with the remaining olive oil, a pinch of salt and pepper, and additional herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 12-15 minutes until they are tender and slightly charred.

  • 5

    Plate the seared chicken breast alongside the roasted vegetables and serve immediately for a well-balanced, nutritious 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 a vibrant dish featuring a beautifully herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seared to golden perfection, locking in its juicy flavors, while a colorful mix of bell pepper, zucchini, and cherry tomatoes offers a fresh, lightly caramelized side. Finished with fragrant herbs, this dish is a balanced and comforting meal that delights both the palate and your nutritional goals.

NUTRITION

346kcal
Protein
43g
Fat
13.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat with a small splash of olive oil. Once hot, add the chicken and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the chopped bell pepper, zucchini, and cherry tomatoes with the remaining olive oil, a pinch of salt and pepper, and additional herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 12-15 minutes until they are tender and slightly charred.

  • 5

    Plate the seared chicken breast alongside the roasted vegetables and serve immediately for a well-balanced, nutritious meal.