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 this savory dish featuring a tender, herb-crusted chicken breast expertly pan seared to perfection and paired with a colorful medley of roasted vegetables. The blend of fragrant herbs infuses the chicken with a delightful aromatic flavor, while the vegetables offer a satisfying crunch and natural sweetness. Perfect for a nutritious meal that delights both the taste buds and your health goals.

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NUTRITION

345kcal
Protein
37.9g
Fat
13.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil and pan sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through. Remove from the pan and let it rest.

  • 3

    Preheat your oven to 425°F. In a bowl, combine the mixed bell peppers, chopped zucchini, and red onion. Drizzle with the remaining olive oil, add the rest of the fresh herbs, and season with salt and pepper.

  • 4

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

  • 5

    Slice the rested chicken breast and serve it alongside the roasted vegetables. Enjoy your nutrient-packed, herb-infused 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

Enjoy this savory dish featuring a tender, herb-crusted chicken breast expertly pan seared to perfection and paired with a colorful medley of roasted vegetables. The blend of fragrant herbs infuses the chicken with a delightful aromatic flavor, while the vegetables offer a satisfying crunch and natural sweetness. Perfect for a nutritious meal that delights both the taste buds and your health goals.

NUTRITION

345kcal
Protein
37.9g
Fat
13.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil and pan sear the chicken breast for about 4-5 minutes per side until golden brown and cooked through. Remove from the pan and let it rest.

  • 3

    Preheat your oven to 425°F. In a bowl, combine the mixed bell peppers, chopped zucchini, and red onion. Drizzle with the remaining olive oil, add the rest of the fresh herbs, and season with salt and pepper.

  • 4

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

  • 5

    Slice the rested chicken breast and serve it alongside the roasted vegetables. Enjoy your nutrient-packed, herb-infused meal!