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 savory and balanced dish featuring tender, herb-crusted chicken breast seared to perfection and paired with a colorful medley of roasted vegetables. The dish showcases a delightful mix of aromatic thyme and rosemary, lifted by the natural sweetness of carrots, crisp broccoli, and zucchini, all brought together with a drizzle of olive oil for a delicious finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
44.7g
Fat
20g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, dried thyme, and dried rosemary.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables in a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables for a well-balanced, satisfying 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

Enjoy a savory and balanced dish featuring tender, herb-crusted chicken breast seared to perfection and paired with a colorful medley of roasted vegetables. The dish showcases a delightful mix of aromatic thyme and rosemary, lifted by the natural sweetness of carrots, crisp broccoli, and zucchini, all brought together with a drizzle of olive oil for a delicious finish.

NUTRITION

419kcal
Protein
44.7g
Fat
20g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, dried thyme, and dried rosemary.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables in a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables for a well-balanced, satisfying meal.