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 elegance of a beautifully seared chicken breast encrusted with fragrant herbs, paired with a medley of roasted vegetables. This dish boasts a harmonious blend of tender, juicy chicken and caramelized, vibrant vegetables, making it a wholesome, delicious meal perfect for any time of day.

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NUTRITION

313kcal
Protein
43.9g
Fat
11.1g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup sliced Zucchini

1/2 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped herbs.

  • 2

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

  • 3

    Sear the chicken breast for 3-4 minutes per side until golden, creating a flavorful herb crust.

  • 4

    While the chicken is searing, preheat your oven to 425°F to roast the vegetables.

  • 5

    In a bowl, toss broccoli, sliced zucchini, and chopped carrot with the remaining olive oil, herbs, salt, and pepper.

  • 6

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

  • 7

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate the chicken with a side of vegetables.

  • 8

    Serve immediately and enjoy this balanced, nutritious meal.

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 elegance of a beautifully seared chicken breast encrusted with fragrant herbs, paired with a medley of roasted vegetables. This dish boasts a harmonious blend of tender, juicy chicken and caramelized, vibrant vegetables, making it a wholesome, delicious meal perfect for any time of day.

NUTRITION

313kcal
Protein
43.9g
Fat
11.1g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup sliced Zucchini

1/2 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped herbs.

  • 2

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

  • 3

    Sear the chicken breast for 3-4 minutes per side until golden, creating a flavorful herb crust.

  • 4

    While the chicken is searing, preheat your oven to 425°F to roast the vegetables.

  • 5

    In a bowl, toss broccoli, sliced zucchini, and chopped carrot with the remaining olive oil, herbs, salt, and pepper.

  • 6

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

  • 7

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate the chicken with a side of vegetables.

  • 8

    Serve immediately and enjoy this balanced, nutritious meal.