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, pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted zucchini, red bell pepper, and broccoli. This wholesome dish delivers a satisfying nutritional balance perfect for any meal of the day.

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NUTRITION

341kcal
Protein
39.9g
Fat
14g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil (for veggies)

1 tsp Olive Oil (for pan)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-size pieces, then toss them in 1 tsp olive oil, salt, and a pinch of pepper.

  • 3

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

  • 4

    While the vegetables are roasting, pat the chicken breast dry and rub evenly with 1 tsp olive oil, mixed dried herbs, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 4-5 minutes per side until golden brown and cooked through.

  • 6

    Let the chicken rest for a few minutes, then slice and serve alongside the roasted 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

Savor tender, pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted zucchini, red bell pepper, and broccoli. This wholesome dish delivers a satisfying nutritional balance perfect for any meal of the day.

NUTRITION

341kcal
Protein
39.9g
Fat
14g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil (for veggies)

1 tsp Olive Oil (for pan)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-size pieces, then toss them in 1 tsp olive oil, salt, and a pinch of pepper.

  • 3

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

  • 4

    While the vegetables are roasting, pat the chicken breast dry and rub evenly with 1 tsp olive oil, mixed dried herbs, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 4-5 minutes per side until golden brown and cooked through.

  • 6

    Let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.