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 light yet satisfying dish featuring a tender, herb-crusted chicken breast, perfectly pan-seared to seal in the flavors. Served with a medley of roasted vegetables accented by aromatic herbs and a hint of lemon, this dish offers a balanced combination of protein and veggies to nourish your body while delighting your taste buds.

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NUTRITION

333kcal
Protein
39.4g
Fat
11.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Mixed Herbs

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss broccoli, sliced carrot, and zucchini in a bowl with a little olive oil, minced garlic, and a pinch of salt and pepper.

  • 5

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

  • 6

    After the chicken is cooked, drizzle lemon juice over it and let it rest for a couple of minutes.

  • 7

    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

Enjoy a light yet satisfying dish featuring a tender, herb-crusted chicken breast, perfectly pan-seared to seal in the flavors. Served with a medley of roasted vegetables accented by aromatic herbs and a hint of lemon, this dish offers a balanced combination of protein and veggies to nourish your body while delighting your taste buds.

NUTRITION

333kcal
Protein
39.4g
Fat
11.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Mixed Herbs

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss broccoli, sliced carrot, and zucchini in a bowl with a little olive oil, minced garlic, and a pinch of salt and pepper.

  • 5

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

  • 6

    After the chicken is cooked, drizzle lemon juice over it and let it rest for a couple of minutes.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.