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 delightful combination of perfectly seasoned, pan-seared chicken breast paired with a colorful medley of roasted broccoli and zucchini. This simple yet elegant dish is enhanced with fresh herbs that lend a vibrant aroma and taste, making it an ideal healthy option for a balanced dinner.

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NUTRITION

397kcal
Protein
57.3g
Fat
11.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is hot, carefully place the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through. Adjust cooking time depending on thickness.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli and zucchini in a light spritz of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Garnish with a sprinkle of extra fresh herbs if desired.

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 delightful combination of perfectly seasoned, pan-seared chicken breast paired with a colorful medley of roasted broccoli and zucchini. This simple yet elegant dish is enhanced with fresh herbs that lend a vibrant aroma and taste, making it an ideal healthy option for a balanced dinner.

NUTRITION

397kcal
Protein
57.3g
Fat
11.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is hot, carefully place the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through. Adjust cooking time depending on thickness.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli and zucchini in a light spritz of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Garnish with a sprinkle of extra fresh herbs if desired.