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 succulent pan-seared chicken breast dressed in aromatic herbs paired with a vibrant medley of roasted seasonal vegetables. This dish highlights the crisp char of roasted broccoli, tender carrots, and mild zucchini, complemented by a drizzle of olive oil and a sprinkle of herbs for an irresistible finish.

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NUTRITION

487kcal
Protein
44.4g
Fat
20.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 small Carrot

1/2 medium Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes per side, until it forms a golden herb crust and is cooked through.

  • 4

    Preheat the oven to 425°F (220°C). Combine broccoli, chopped carrot, and sliced zucchini in a bowl.

  • 5

    Drizzle the remaining olive oil over the vegetables, season with a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Spread the vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Plate the sliced chicken breast alongside a serving of roasted vegetables and enjoy immediately.

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 succulent pan-seared chicken breast dressed in aromatic herbs paired with a vibrant medley of roasted seasonal vegetables. This dish highlights the crisp char of roasted broccoli, tender carrots, and mild zucchini, complemented by a drizzle of olive oil and a sprinkle of herbs for an irresistible finish.

NUTRITION

487kcal
Protein
44.4g
Fat
20.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 small Carrot

1/2 medium Zucchini

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes per side, until it forms a golden herb crust and is cooked through.

  • 4

    Preheat the oven to 425°F (220°C). Combine broccoli, chopped carrot, and sliced zucchini in a bowl.

  • 5

    Drizzle the remaining olive oil over the vegetables, season with a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Spread the vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Plate the sliced chicken breast alongside a serving of roasted vegetables and enjoy immediately.