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 satisfying dish featuring juicy herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish combines the crunchy texture of well-roasted broccoli, carrots, and zucchini with the savory warmth of garlic and fresh herbs, creating a balanced, nutrient-dense meal that delights your taste buds while keeping you on track with your macro goals.

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NUTRITION

345kcal
Protein
43.7g
Fat
13.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1/2 medium Zucchini (100g)

2 tsp Olive Oil (9g)

1 clove Minced Garlic

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear each side for about 3-4 minutes until golden brown, then lower the heat to allow it to cook through for an additional 4-5 minutes.

  • 4

    Preheat your oven to 425°F. In a bowl, toss broccoli, carrots, and zucchini with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

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

  • 6

    Once the chicken is cooked and resting for a few minutes, slice it and serve alongside the roasted vegetables.

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 satisfying dish featuring juicy herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish combines the crunchy texture of well-roasted broccoli, carrots, and zucchini with the savory warmth of garlic and fresh herbs, creating a balanced, nutrient-dense meal that delights your taste buds while keeping you on track with your macro goals.

NUTRITION

345kcal
Protein
43.7g
Fat
13.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1/2 medium Zucchini (100g)

2 tsp Olive Oil (9g)

1 clove Minced Garlic

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear each side for about 3-4 minutes until golden brown, then lower the heat to allow it to cook through for an additional 4-5 minutes.

  • 4

    Preheat your oven to 425°F. In a bowl, toss broccoli, carrots, and zucchini with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

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

  • 6

    Once the chicken is cooked and resting for a few minutes, slice it and serve alongside the roasted vegetables.