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 light yet satisfying dish featuring succulent herb-crusted chicken breast seared to golden perfection, accompanied by a vibrant medley of roasted vegetables and a hint of creamy avocado. Perfectly balanced in flavor and texture, this meal brings a delightful combination of savory herbs and roasted sweetness to elevate your dining experience.

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NUTRITION

390kcal
Protein
39.0g
Fat
19.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tsp Olive Oil

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until nicely browned and cooked through. Remove from pan and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and cherry tomatoes into bite-sized pieces. Toss them with minced garlic, a drizzle of olive oil, salt, pepper, and additional herb leaves.

  • 5

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

  • 6

    Slice the rested chicken breast and serve atop the roasted vegetables. Garnish with slices or diced avocado for a creamy finish.

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 light yet satisfying dish featuring succulent herb-crusted chicken breast seared to golden perfection, accompanied by a vibrant medley of roasted vegetables and a hint of creamy avocado. Perfectly balanced in flavor and texture, this meal brings a delightful combination of savory herbs and roasted sweetness to elevate your dining experience.

NUTRITION

390kcal
Protein
39.0g
Fat
19.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 tsp Olive Oil

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until nicely browned and cooked through. Remove from pan and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the zucchini, red bell pepper, and cherry tomatoes into bite-sized pieces. Toss them with minced garlic, a drizzle of olive oil, salt, pepper, and additional herb leaves.

  • 5

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

  • 6

    Slice the rested chicken breast and serve atop the roasted vegetables. Garnish with slices or diced avocado for a creamy finish.