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 deliciously crisp herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish highlights tender, juicy chicken breast seared to perfection and enhanced with aromatic herbs, complemented by naturally sweet roasted broccoli, red bell pepper, zucchini, and red onion. A light drizzle of olive oil ties the flavors together for a balanced, nourishing meal perfect for dinner.

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NUTRITION

349kcal
Protein
45.7g
Fat
10.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (200g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (90g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, mixed dried herbs, and garlic powder.

  • 2

    In a non-stick skillet over medium-high heat, add olive oil. Once hot, place the seasoned chicken breast in the skillet.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a crispy, flavorful crust forms and the internal temperature reaches 165°F. Remove from skillet and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli, red bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables for a delicious, balanced 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 deliciously crisp herb-crusted chicken paired with a vibrant medley of roasted vegetables. This dish highlights tender, juicy chicken breast seared to perfection and enhanced with aromatic herbs, complemented by naturally sweet roasted broccoli, red bell pepper, zucchini, and red onion. A light drizzle of olive oil ties the flavors together for a balanced, nourishing meal perfect for dinner.

NUTRITION

349kcal
Protein
45.7g
Fat
10.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (200g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (90g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, mixed dried herbs, and garlic powder.

  • 2

    In a non-stick skillet over medium-high heat, add olive oil. Once hot, place the seasoned chicken breast in the skillet.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a crispy, flavorful crust forms and the internal temperature reaches 165°F. Remove from skillet and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli, red bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables for a delicious, balanced meal.