Garlic-Herb Pan Seared Diced Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Pan Seared Diced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Diced Chicken with Roasted Vegetables

Savor a perfectly balanced dish featuring tender, pan-seared diced chicken infused with garlic and fresh herbs, paired with a vibrant medley of roasted vegetables and a serving of fluffy quinoa. This dish is designed to achieve a satisfying balance of protein and wholesome nutrients while offering a delightful blend of aromatic flavors.

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NUTRITION

379kcal
Protein
41.2g
Fat
10.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz diced Chicken Breast

1/2 medium Red Bell Pepper, diced

1/2 medium Zucchini, diced

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 clove Garlic, minced

2 tbsp Fresh Herbs (Parsley and Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, toss the diced chicken breast with minced garlic, fresh herbs, salt, and pepper.

  • 2

    Heat olive oil in a pan over medium-high heat. Add the seasoned chicken and sear until golden on all sides, about 5-7 minutes. Remove chicken and set aside.

  • 3

    In the same pan, add diced red bell pepper and zucchini. Sauté the vegetables for about 4-5 minutes until they become tender yet crisp.

  • 4

    Return the chicken to the pan and toss to combine with the vegetables, ensuring the flavors meld together.

  • 5

    If desired, serve alongside cooked quinoa on the side for a balanced meal. Plate the quinoa, top with the chicken and roasted vegetables, and enjoy.

Garlic-Herb Pan Seared Diced Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Pan Seared Diced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Diced Chicken with Roasted Vegetables

Savor a perfectly balanced dish featuring tender, pan-seared diced chicken infused with garlic and fresh herbs, paired with a vibrant medley of roasted vegetables and a serving of fluffy quinoa. This dish is designed to achieve a satisfying balance of protein and wholesome nutrients while offering a delightful blend of aromatic flavors.

NUTRITION

379kcal
Protein
41.2g
Fat
10.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz diced Chicken Breast

1/2 medium Red Bell Pepper, diced

1/2 medium Zucchini, diced

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 clove Garlic, minced

2 tbsp Fresh Herbs (Parsley and Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, toss the diced chicken breast with minced garlic, fresh herbs, salt, and pepper.

  • 2

    Heat olive oil in a pan over medium-high heat. Add the seasoned chicken and sear until golden on all sides, about 5-7 minutes. Remove chicken and set aside.

  • 3

    In the same pan, add diced red bell pepper and zucchini. Sauté the vegetables for about 4-5 minutes until they become tender yet crisp.

  • 4

    Return the chicken to the pan and toss to combine with the vegetables, ensuring the flavors meld together.

  • 5

    If desired, serve alongside cooked quinoa on the side for a balanced meal. Plate the quinoa, top with the chicken and roasted vegetables, and enjoy.