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 vibrant flavors of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is perfectly seared to lock in juices and infused with aromatic herbs, while the colorful vegetables are roasted to a tender finish, making it a wholesome meal for any time of day.

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NUTRITION

341kcal
Protein
39.5g
Fat
13.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Extra Virgin Olive Oil (for chicken)

1 teaspoon Extra Virgin Olive Oil (for vegetables)

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tablespoon mixed fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with 1 teaspoon of extra virgin olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes on each side until a golden crust forms and the inside reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and half-sliced zucchini with the remaining teaspoon of olive oil, salt, pepper, and a pinch of herbs.

  • 5

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

  • 6

    Plate the chicken and arrange the roasted vegetables alongside. Serve immediately and enjoy the burst of flavors.

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 vibrant flavors of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is perfectly seared to lock in juices and infused with aromatic herbs, while the colorful vegetables are roasted to a tender finish, making it a wholesome meal for any time of day.

NUTRITION

341kcal
Protein
39.5g
Fat
13.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Extra Virgin Olive Oil (for chicken)

1 teaspoon Extra Virgin Olive Oil (for vegetables)

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tablespoon mixed fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with 1 teaspoon of extra virgin olive oil.

  • 3

    Place the chicken breast in the skillet and cook for about 4-5 minutes on each side until a golden crust forms and the inside reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and half-sliced zucchini with the remaining teaspoon of olive oil, salt, pepper, and a pinch of herbs.

  • 5

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

  • 6

    Plate the chicken and arrange the roasted vegetables alongside. Serve immediately and enjoy the burst of flavors.