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 succulent pan-seared chicken breast enveloped in a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish brings together tender chicken, caramelized Brussels sprouts, sweet carrots, and mellow zucchini, all enhanced by aromatic herbs and a drizzle of olive oil.

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NUTRITION

395kcal
Protein
39.9g
Fat
18.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Carrot

1 cup Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts, peel and slice the carrot into sticks, and cut the zucchini into rounds or half-moons. Toss the vegetables with half the olive oil, salt, pepper, and half of the dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the chicken breast dry and season both sides with salt, pepper, and the remaining dried herbs.

  • 5

    Heat the remaining olive oil in a nonstick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the pan and let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the 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

Enjoy a succulent pan-seared chicken breast enveloped in a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish brings together tender chicken, caramelized Brussels sprouts, sweet carrots, and mellow zucchini, all enhanced by aromatic herbs and a drizzle of olive oil.

NUTRITION

395kcal
Protein
39.9g
Fat
18.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Carrot

1 cup Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts, peel and slice the carrot into sticks, and cut the zucchini into rounds or half-moons. Toss the vegetables with half the olive oil, salt, pepper, and half of the dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the chicken breast dry and season both sides with salt, pepper, and the remaining dried herbs.

  • 5

    Heat the remaining olive oil in a nonstick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the pan and let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables, and serve immediately.