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 enticing blend of succulent pan-seared chicken accented with a fragrant herb crust, paired with a medley of roasted Brussels sprouts, cherry tomatoes, and zucchini. This dish offers a delightful balance of crispy, tender textures and vibrant, roasted flavors, making it an ideal choice for a light yet satisfying meal.

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NUTRITION

325kcal
Protein
45.3g
Fat
9.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss Brussels sprouts, cherry tomatoes, and zucchini with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat dry the chicken breast and season both sides with salt, pepper, minced garlic, and the mixed fresh herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the seasoned chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 6

    Reduce the heat to medium-low, cover the skillet, and let the chicken cook through for another 4-5 minutes, or until the internal temperature reaches 165°F.

  • 7

    Once done, slice the chicken 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

Savor the enticing blend of succulent pan-seared chicken accented with a fragrant herb crust, paired with a medley of roasted Brussels sprouts, cherry tomatoes, and zucchini. This dish offers a delightful balance of crispy, tender textures and vibrant, roasted flavors, making it an ideal choice for a light yet satisfying meal.

NUTRITION

325kcal
Protein
45.3g
Fat
9.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss Brussels sprouts, cherry tomatoes, and zucchini with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat dry the chicken breast and season both sides with salt, pepper, minced garlic, and the mixed fresh herbs.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the seasoned chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 6

    Reduce the heat to medium-low, cover the skillet, and let the chicken cook through for another 4-5 minutes, or until the internal temperature reaches 165°F.

  • 7

    Once done, slice the chicken and serve it alongside the roasted vegetables.