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 the delightful combination of succulent, herb-crusted chicken and a medley of roasted vegetables. This dish is layered with aromatic rosemary, thyme, and garlic, perfectly seared to lock in juices, and paired with lightly roasted broccoli, carrots, and zucchini for a balanced, flavorful meal.

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NUTRITION

345kcal
Protein
39.5g
Fat
13.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic clove

Salt and Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Finely chop the garlic, rosemary, and thyme, and gently press the herb mixture onto the chicken breast, forming a crust.

  • 3

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until cooked through and golden on the outside.

  • 4

    While the chicken is searing, preheat the oven to 425°F. Toss the broccoli, sliced carrot, and zucchini with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables for 15-20 minutes or until tender and slightly caramelized.

  • 6

    Plate the 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

Savor the delightful combination of succulent, herb-crusted chicken and a medley of roasted vegetables. This dish is layered with aromatic rosemary, thyme, and garlic, perfectly seared to lock in juices, and paired with lightly roasted broccoli, carrots, and zucchini for a balanced, flavorful meal.

NUTRITION

345kcal
Protein
39.5g
Fat
13.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic clove

Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Finely chop the garlic, rosemary, and thyme, and gently press the herb mixture onto the chicken breast, forming a crust.

  • 3

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until cooked through and golden on the outside.

  • 4

    While the chicken is searing, preheat the oven to 425°F. Toss the broccoli, sliced carrot, and zucchini with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables for 15-20 minutes or until tender and slightly caramelized.

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately.