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

Savor the perfectly pan-seared chicken breast encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables and a touch of lemon for brightness. This dish is a wholesome balance, offering lean protein paired with crisp, roasted veggies to delight your taste buds while staying aligned with your nutritional goals.

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NUTRITION

284kcal
Protein
39g
Fat
9.2g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 small Zucchini

1/4 cup Cherry Tomatoes

1/2 cup Broccoli

1 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the inside reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the red bell pepper, zucchini, cherry tomatoes, and broccoli with the remaining olive oil, a pinch of salt and pepper, and a drizzle of lemon juice.

  • 5

    Spread the vegetables out on a baking sheet and roast for about 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables, drizzle any remaining lemon juice over the top, and enjoy your 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

Savor the perfectly pan-seared chicken breast encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables and a touch of lemon for brightness. This dish is a wholesome balance, offering lean protein paired with crisp, roasted veggies to delight your taste buds while staying aligned with your nutritional goals.

NUTRITION

284kcal
Protein
39g
Fat
9.2g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 small Zucchini

1/4 cup Cherry Tomatoes

1/2 cup Broccoli

1 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the inside reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the red bell pepper, zucchini, cherry tomatoes, and broccoli with the remaining olive oil, a pinch of salt and pepper, and a drizzle of lemon juice.

  • 5

    Spread the vegetables out on a baking sheet and roast for about 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables, drizzle any remaining lemon juice over the top, and enjoy your balanced, flavorful meal.