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 a beautifully pan-seared chicken breast encrusted with a fragrant blend of herbs, paired with a colorful medley of roasted vegetables and a hint of creamy avocado. This dish brings together tender, juicy chicken and crisp, caramelized veggies for a balanced, satisfying meal.

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NUTRITION

393kcal
Protein
36.8g
Fat
20.9g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Broccoli

100g Zucchini

75g Red Bell Pepper

2 tsp Olive Oil

1/4 portion Avocado (approx. 50g)

1 tsp Herb Blend (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken in the skillet and pan-sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli, zucchini, and red bell pepper with the remaining 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and top with sliced avocado.

  • 7

    Serve immediately and enjoy the balanced flavors of herb-crusted chicken with vibrant 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

Savor a beautifully pan-seared chicken breast encrusted with a fragrant blend of herbs, paired with a colorful medley of roasted vegetables and a hint of creamy avocado. This dish brings together tender, juicy chicken and crisp, caramelized veggies for a balanced, satisfying meal.

NUTRITION

393kcal
Protein
36.8g
Fat
20.9g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Broccoli

100g Zucchini

75g Red Bell Pepper

2 tsp Olive Oil

1/4 portion Avocado (approx. 50g)

1 tsp Herb Blend (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken in the skillet and pan-sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli, zucchini, and red bell pepper with the remaining 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and top with sliced avocado.

  • 7

    Serve immediately and enjoy the balanced flavors of herb-crusted chicken with vibrant roasted vegetables.