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 plate of herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seared to perfection with a crisp herb coating, and the seasonal vegetables are roasted with a drizzle of olive oil, creating a delightful blend of savory and fresh flavors.

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NUTRITION

341kcal
Protein
37.7g
Fat
13.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

½ medium Zucchini (90g)

¼ medium Red Onion (40g)

2 tsp Olive Oil (10g)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in 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 cooks, preheat the oven to 425°F.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining 1 teaspoon olive oil, salt, pepper, and a pinch of the fresh herbs.

  • 6

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

  • 7

    Slice the chicken breast 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

Enjoy a vibrant plate of herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seared to perfection with a crisp herb coating, and the seasonal vegetables are roasted with a drizzle of olive oil, creating a delightful blend of savory and fresh flavors.

NUTRITION

341kcal
Protein
37.7g
Fat
13.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

½ medium Zucchini (90g)

¼ medium Red Onion (40g)

2 tsp Olive Oil (10g)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in 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 cooks, preheat the oven to 425°F.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining 1 teaspoon olive oil, salt, pepper, and a pinch of the fresh herbs.

  • 6

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

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables.