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 vibrant and hearty plate featuring a perfectly herb-crusted chicken breast with a golden sear, served alongside tender roasted broccoli and zucchini. The aromatic blend of rosemary and thyme elevates the dish, while a drizzle of olive oil adds a subtle richness that harmonizes every bite.

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NUTRITION

579kcal
Protein
56.2g
Fat
33.8g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli, chopped (91g)

1 cup Zucchini, sliced (124g)

2 tbsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper, to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken sears, toss the chopped broccoli and sliced zucchini in the remaining olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 12-15 minutes, or until they are tender with slight browning.

  • 6

    Finish cooking the chicken in the skillet if needed to reach an internal temperature of 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables, and garnish with a lemon wedge for a fresh squeeze of citrus before serving.

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 vibrant and hearty plate featuring a perfectly herb-crusted chicken breast with a golden sear, served alongside tender roasted broccoli and zucchini. The aromatic blend of rosemary and thyme elevates the dish, while a drizzle of olive oil adds a subtle richness that harmonizes every bite.

NUTRITION

579kcal
Protein
56.2g
Fat
33.8g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli, chopped (91g)

1 cup Zucchini, sliced (124g)

2 tbsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper, to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken sears, toss the chopped broccoli and sliced zucchini in the remaining olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 12-15 minutes, or until they are tender with slight browning.

  • 6

    Finish cooking the chicken in the skillet if needed to reach an internal temperature of 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables, and garnish with a lemon wedge for a fresh squeeze of citrus before serving.