Seared Chicken with Roasted Mixed Vegetables

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

Seared Chicken with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken with Roasted Mixed Vegetables

Pan-seared chicken breast and herb-roasted zucchini served with fresh raspberries for a bright, juicy finish.

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NUTRITION

267kcal
Protein
33.4g
Fat
8.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Zucchini

50g Red Bell Pepper

1 tsp Olive Oil

0.5 cup fresh Raspberries

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into rounds and the bell pepper into strips, then toss them with half the olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 18 minutes until they reach a tender, slightly caramelized texture.

  • 4

    Pat the chicken breast dry and season both sides with sea salt and cracked black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until cooked through.

  • 6

    Serve the hot chicken and roasted vegetables alongside a handful of fresh, tart raspberries.

Seared Chicken with Roasted Mixed Vegetables

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

Seared Chicken with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken with Roasted Mixed Vegetables

Pan-seared chicken breast and herb-roasted zucchini served with fresh raspberries for a bright, juicy finish.

NUTRITION

267kcal
Protein
33.4g
Fat
8.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Zucchini

50g Red Bell Pepper

1 tsp Olive Oil

0.5 cup fresh Raspberries

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into rounds and the bell pepper into strips, then toss them with half the olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 18 minutes until they reach a tender, slightly caramelized texture.

  • 4

    Pat the chicken breast dry and season both sides with sea salt and cracked black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until cooked through.

  • 6

    Serve the hot chicken and roasted vegetables alongside a handful of fresh, tart raspberries.