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

Savor a beautifully balanced dish where tender, pan-seared chicken breast is encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables. This vibrant plate offers a delightful contrast of textures and flavors: the perfectly cooked chicken settles next to slow-roasted broccoli, carrots, and zucchini, all delicately enhanced with a hint of olive oil and fresh seasoning.

Try 7 days free, then $12.99 / mo.

NUTRITION

302kcal
Protein
39.5g
Fat
9.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Broccoli

1 medium Carrot

0.5 cup Zucchini

1 tsp Olive Oil

1 tbsp Herb Blend (Rosemary, Thyme, Garlic)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and zucchini in a light coating of olive oil, with a pinch of salt and pepper.

  • 4

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

  • 5

    Plate the seared chicken alongside the roasted vegetables. Drizzle any remaining juices from the pan over the chicken for added flavor, 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

Savor a beautifully balanced dish where tender, pan-seared chicken breast is encrusted with aromatic herbs, served alongside a colorful medley of roasted vegetables. This vibrant plate offers a delightful contrast of textures and flavors: the perfectly cooked chicken settles next to slow-roasted broccoli, carrots, and zucchini, all delicately enhanced with a hint of olive oil and fresh seasoning.

NUTRITION

302kcal
Protein
39.5g
Fat
9.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Broccoli

1 medium Carrot

0.5 cup Zucchini

1 tsp Olive Oil

1 tbsp Herb Blend (Rosemary, Thyme, Garlic)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and zucchini in a light coating of olive oil, with a pinch of salt and pepper.

  • 4

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

  • 5

    Plate the seared chicken alongside the roasted vegetables. Drizzle any remaining juices from the pan over the chicken for added flavor, and serve immediately.