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

Experience a delightful blend of savory herb-crusted chicken paired with a medley of roasted vegetables. The tender, juicy chicken breast is perfectly seasoned and pan seared to create a crisp, flavorful crust, while the colorful vegetables are roasted with just a hint of olive oil and aromatic herbs, delivering a satisfying balance of tastes and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

321kcal
Protein
39.3g
Fat
9.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Carrots

1 cup Broccoli Florets

1 medium Zucchini

1 tsp Olive Oil

Herbs and Spices (Thyme, Rosemary, Salt, Pepper) to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, thyme, and rosemary.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Preheat the oven to 400°F (200°C).

  • 4

    While the chicken cooks, chop the baby carrots (if needed), broccoli florets, and zucchini into bite-size pieces. Toss them gently with a teaspoon of olive oil and a pinch of salt, pepper, and dried herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Once the chicken has finished searing, let it rest for a few minutes before slicing.

  • 7

    Plate the sliced chicken with a generous serving of roasted vegetables 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

Experience a delightful blend of savory herb-crusted chicken paired with a medley of roasted vegetables. The tender, juicy chicken breast is perfectly seasoned and pan seared to create a crisp, flavorful crust, while the colorful vegetables are roasted with just a hint of olive oil and aromatic herbs, delivering a satisfying balance of tastes and textures.

NUTRITION

321kcal
Protein
39.3g
Fat
9.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Carrots

1 cup Broccoli Florets

1 medium Zucchini

1 tsp Olive Oil

Herbs and Spices (Thyme, Rosemary, Salt, Pepper) to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, thyme, and rosemary.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Preheat the oven to 400°F (200°C).

  • 4

    While the chicken cooks, chop the baby carrots (if needed), broccoli florets, and zucchini into bite-size pieces. Toss them gently with a teaspoon of olive oil and a pinch of salt, pepper, and dried herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Once the chicken has finished searing, let it rest for a few minutes before slicing.

  • 7

    Plate the sliced chicken with a generous serving of roasted vegetables and serve immediately.