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 flavorful, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The chicken is crusted with aromatic rosemary, thyme, and garlic powder, then pan-seared to develop a crispy exterior, while the broccoli, carrots, and zucchini are lightly roasted in olive oil to bring out their natural sweetness.

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NUTRITION

354kcal
Protein
40.1g
Fat
13.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

100 g Broccoli

1 medium Carrot

1 cup sliced Zucchini

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, half of the rosemary, thyme, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil. Once heated, add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, chopped carrot, and sliced zucchini with the remaining olive oil, the rest of the rosemary and thyme, garlic powder, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    Slice the pan-seared chicken and plate it alongside the roasted vegetables. Serve immediately.

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 flavorful, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The chicken is crusted with aromatic rosemary, thyme, and garlic powder, then pan-seared to develop a crispy exterior, while the broccoli, carrots, and zucchini are lightly roasted in olive oil to bring out their natural sweetness.

NUTRITION

354kcal
Protein
40.1g
Fat
13.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

100 g Broccoli

1 medium Carrot

1 cup sliced Zucchini

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, half of the rosemary, thyme, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil. Once heated, add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, chopped carrot, and sliced zucchini with the remaining olive oil, the rest of the rosemary and thyme, garlic powder, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    Slice the pan-seared chicken and plate it alongside the roasted vegetables. Serve immediately.