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

Delight in a vibrant dish featuring a succulent, herb-crusted chicken breast, perfectly pan seared for a golden finish and complemented by a medley of roasted vegetables. A balanced dish that brings together tender protein, fresh garden flavors, and a hint of robust herbs and olive oil, making it a satisfying meal for any time of the day.

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NUTRITION

487kcal
Protein
58.8g
Fat
20.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Cherry Tomatoes

1 cup sliced Zucchini

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, combine the olive oil, chopped fresh herbs, minced garlic, and lemon juice to create a marinade.

  • 3

    Coat the chicken breast with half of the marinade, season with salt and pepper, and let it sit for 10 minutes.

  • 4

    Toss the broccoli, cherry tomatoes, and sliced zucchini in the remaining marinade and spread them evenly on a baking sheet.

  • 5

    Place the vegetables in the oven and roast for about 20 minutes until tender and slightly caramelized.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side until golden brown and fully cooked.

  • 7

    Plate the seared chicken with a generous serving of the roasted vegetables. Drizzle any remaining pan juices over the top and 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

Delight in a vibrant dish featuring a succulent, herb-crusted chicken breast, perfectly pan seared for a golden finish and complemented by a medley of roasted vegetables. A balanced dish that brings together tender protein, fresh garden flavors, and a hint of robust herbs and olive oil, making it a satisfying meal for any time of the day.

NUTRITION

487kcal
Protein
58.8g
Fat
20.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Cherry Tomatoes

1 cup sliced Zucchini

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, combine the olive oil, chopped fresh herbs, minced garlic, and lemon juice to create a marinade.

  • 3

    Coat the chicken breast with half of the marinade, season with salt and pepper, and let it sit for 10 minutes.

  • 4

    Toss the broccoli, cherry tomatoes, and sliced zucchini in the remaining marinade and spread them evenly on a baking sheet.

  • 5

    Place the vegetables in the oven and roast for about 20 minutes until tender and slightly caramelized.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side until golden brown and fully cooked.

  • 7

    Plate the seared chicken with a generous serving of the roasted vegetables. Drizzle any remaining pan juices over the top and serve immediately.