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 beautifully seared chicken breast accented with a fragrant herb crust, paired with a medley of roasted vegetables. This dish is balanced and satisfying, featuring tender chicken with a crispy exterior and vibrant, slightly caramelized vegetables for a flavorful, nutritious meal.

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NUTRITION

381kcal
Protein
37.9g
Fat
18.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 clove Garlic

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat the olive oil in a large skillet over medium-high heat.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F to roast the vegetables.

  • 5

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Toss them with minced garlic, a pinch of salt, and a drizzle of olive oil.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly caramelized, stirring halfway through.

  • 7

    Once the chicken is cooked through, remove it from the skillet and let it rest for a couple of minutes.

  • 8

    Plate the chicken alongside the roasted vegetables, and garnish with any additional fresh herbs if desired.

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 beautifully seared chicken breast accented with a fragrant herb crust, paired with a medley of roasted vegetables. This dish is balanced and satisfying, featuring tender chicken with a crispy exterior and vibrant, slightly caramelized vegetables for a flavorful, nutritious meal.

NUTRITION

381kcal
Protein
37.9g
Fat
18.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 clove Garlic

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat the olive oil in a large skillet over medium-high heat.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F to roast the vegetables.

  • 5

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Toss them with minced garlic, a pinch of salt, and a drizzle of olive oil.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly caramelized, stirring halfway through.

  • 7

    Once the chicken is cooked through, remove it from the skillet and let it rest for a couple of minutes.

  • 8

    Plate the chicken alongside the roasted vegetables, and garnish with any additional fresh herbs if desired.