Crispy Pan-Seared Paneer with Roasted Mixed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Paneer with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Paneer with Roasted Mixed Vegetables

Enjoy a vibrant and satisfying dish featuring golden, crispy paneer paired with colorful roasted vegetables. The paneer is lightly seared to achieve a crunchy exterior while maintaining a soft, rich interior, and the vegetables provide a delightful burst of freshness and texture. This meal strikes a perfect balance of indulgence and nourishment, ideal for a wholesome dinner.

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NUTRITION

532kcal
Protein
32.9g
Fat
39.8g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

175 grams Paneer

50 grams Red Bell Pepper

25 grams Broccoli

25 grams Zucchini

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the paneer into 1/2-inch thick slices. Pat them dry with a paper towel.

  • 3

    Slice the red bell pepper into strips, and cut broccoli and zucchini into small florets.

  • 4

    Lightly toss the vegetables with half of the olive oil (or use a non-stick spray to keep it minimal) and a pinch of salt, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized, stirring once midway.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 7

    Add the remaining olive oil and place the paneer slices in the skillet. Sear each side for 2-3 minutes until they develop a crispy, golden crust.

  • 8

    Once the vegetables are roasted and the paneer is crispy, plate them together.

  • 9

    Serve immediately for a satisfying mix of textures and flavors.

Crispy Pan-Seared Paneer with Roasted Mixed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Paneer with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Paneer with Roasted Mixed Vegetables

Enjoy a vibrant and satisfying dish featuring golden, crispy paneer paired with colorful roasted vegetables. The paneer is lightly seared to achieve a crunchy exterior while maintaining a soft, rich interior, and the vegetables provide a delightful burst of freshness and texture. This meal strikes a perfect balance of indulgence and nourishment, ideal for a wholesome dinner.

NUTRITION

532kcal
Protein
32.9g
Fat
39.8g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

175 grams Paneer

50 grams Red Bell Pepper

25 grams Broccoli

25 grams Zucchini

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the paneer into 1/2-inch thick slices. Pat them dry with a paper towel.

  • 3

    Slice the red bell pepper into strips, and cut broccoli and zucchini into small florets.

  • 4

    Lightly toss the vegetables with half of the olive oil (or use a non-stick spray to keep it minimal) and a pinch of salt, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized, stirring once midway.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 7

    Add the remaining olive oil and place the paneer slices in the skillet. Sear each side for 2-3 minutes until they develop a crispy, golden crust.

  • 8

    Once the vegetables are roasted and the paneer is crispy, plate them together.

  • 9

    Serve immediately for a satisfying mix of textures and flavors.