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 perfectly pan-seared herb-crusted chicken breast complemented by a medley of roasted vegetables including broccoli, carrots, and zucchini. This dish delivers a satisfying blend of savory flavors and wholesome ingredients, ideal for a balanced dinner that supports your nutritional goals.

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NUTRITION

326kcal
Protein
39.2g
Fat
12g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Baby Carrots

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Mixed Herbs

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a nonstick skillet over medium-high heat and add half of the olive oil.

  • 3

    Place the chicken into the pan and sear for 4-5 minutes on each side until a golden crust forms.

  • 4

    Preheat the oven to 425°F.

  • 5

    Chop the broccoli, baby carrots, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes, or until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it 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 perfectly pan-seared herb-crusted chicken breast complemented by a medley of roasted vegetables including broccoli, carrots, and zucchini. This dish delivers a satisfying blend of savory flavors and wholesome ingredients, ideal for a balanced dinner that supports your nutritional goals.

NUTRITION

326kcal
Protein
39.2g
Fat
12g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Baby Carrots

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Mixed Herbs

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Heat a nonstick skillet over medium-high heat and add half of the olive oil.

  • 3

    Place the chicken into the pan and sear for 4-5 minutes on each side until a golden crust forms.

  • 4

    Preheat the oven to 425°F.

  • 5

    Chop the broccoli, baby carrots, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes, or until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables.