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 savory balance of herb-crusted pan seared chicken paired with a medley of roasted vegetables. The tender, flavorful chicken is enhanced with aromatic herbs and spices, while the colorful vegetables are perfectly roasted in a hint of olive oil. This dish delivers a satisfying mix of lean protein, fresh produce, and vibrant taste in every bite.

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NUTRITION

419kcal
Protein
46g
Fat
18.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs and Spices

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PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and the mixed dried herbs and spices.

  • 2

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and pan sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let it rest.

  • 4

    Meanwhile, cut the red bell pepper into strips, slice the zucchini into rounds, and quarter the red onion.

  • 5

    Preheat your oven to 425°F. Toss the vegetables with a light drizzle of olive oil, salt, pepper, and a sprinkle of the mixed herbs.

  • 6

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

  • 7

    Slice the rest chicken and serve it alongside the roasted vegetables for a balanced, flavorful 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

Enjoy a savory balance of herb-crusted pan seared chicken paired with a medley of roasted vegetables. The tender, flavorful chicken is enhanced with aromatic herbs and spices, while the colorful vegetables are perfectly roasted in a hint of olive oil. This dish delivers a satisfying mix of lean protein, fresh produce, and vibrant taste in every bite.

NUTRITION

419kcal
Protein
46g
Fat
18.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs and Spices

PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and the mixed dried herbs and spices.

  • 2

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and pan sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let it rest.

  • 4

    Meanwhile, cut the red bell pepper into strips, slice the zucchini into rounds, and quarter the red onion.

  • 5

    Preheat your oven to 425°F. Toss the vegetables with a light drizzle of olive oil, salt, pepper, and a sprinkle of the mixed herbs.

  • 6

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

  • 7

    Slice the rest chicken and serve it alongside the roasted vegetables for a balanced, flavorful meal.