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 and vibrant dish featuring a perfectly pan-seared chicken breast with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This meal is both satisfying and balanced, providing lean protein and fresh produce in every bite.

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NUTRITION

334kcal
Protein
37.9g
Fat
13.7g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Zucchini

80g Red Bell Pepper

50g Red Onion

2 tsp Olive Oil

1 tsp Mixed Dried Herbs & Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with the mixed dried herbs and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once shimmering, place the chicken breast in the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a bowl, toss the zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper to taste.

  • 4

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

  • 5

    Once the chicken is rested for a few minutes, slice it 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 savory and vibrant dish featuring a perfectly pan-seared chicken breast with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This meal is both satisfying and balanced, providing lean protein and fresh produce in every bite.

NUTRITION

334kcal
Protein
37.9g
Fat
13.7g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Zucchini

80g Red Bell Pepper

50g Red Onion

2 tsp Olive Oil

1 tsp Mixed Dried Herbs & Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with the mixed dried herbs and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once shimmering, place the chicken breast in the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a bowl, toss the zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper to taste.

  • 4

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

  • 5

    Once the chicken is rested for a few minutes, slice it and serve alongside the roasted vegetables.