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 vibrant and satisfying dish featuring a succulent herb-crusted chicken breast perfectly seared to lock in flavor, paired with a medley of roasted vegetables that offer a burst of color and taste. This meal strikes a beautiful balance of tenderness, crisp edges, and aromatic herbs for a wholesome dining experience.

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NUTRITION

290kcal
Protein
39g
Fat
9.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1.5 tsp Olive Oil

1 tbsp Fresh Herbs (rosemary, thyme, parsley)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add 0.75 tsp of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F. Remove and set aside.

  • 4

    Preheat the oven to 425°F. In a bowl, combine sliced zucchini, chopped red bell pepper, and quartered red onion. Add minced garlic, the remaining olive oil, and the rest of the fresh herbs, then season with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly caramelized, stirring once halfway through.

  • 6

    Slice the chicken breast and serve it atop the roasted vegetables. Enjoy your balanced, flavorful dish!

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 vibrant and satisfying dish featuring a succulent herb-crusted chicken breast perfectly seared to lock in flavor, paired with a medley of roasted vegetables that offer a burst of color and taste. This meal strikes a beautiful balance of tenderness, crisp edges, and aromatic herbs for a wholesome dining experience.

NUTRITION

290kcal
Protein
39g
Fat
9.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 Red Onion

1.5 tsp Olive Oil

1 tbsp Fresh Herbs (rosemary, thyme, parsley)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add 0.75 tsp of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F. Remove and set aside.

  • 4

    Preheat the oven to 425°F. In a bowl, combine sliced zucchini, chopped red bell pepper, and quartered red onion. Add minced garlic, the remaining olive oil, and the rest of the fresh herbs, then season with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 15-20 minutes until tender and slightly caramelized, stirring once halfway through.

  • 6

    Slice the chicken breast and serve it atop the roasted vegetables. Enjoy your balanced, flavorful dish!