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 delicious flavors of a perfectly pan-seared chicken breast coated with fragrant herbs, paired with a colorful medley of roasted broccoli and carrots. This dish offers a beautiful balance of savory protein and crisp vegetables, finished with a touch of olive oil and zesty lemon for an invigorating bite.

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NUTRITION

340kcal
Protein
35.5g
Fat
14.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.75 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs & Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until the exterior is golden and the interior reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss broccoli and sliced carrot with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Slice the pan seared chicken and serve 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 delicious flavors of a perfectly pan-seared chicken breast coated with fragrant herbs, paired with a colorful medley of roasted broccoli and carrots. This dish offers a beautiful balance of savory protein and crisp vegetables, finished with a touch of olive oil and zesty lemon for an invigorating bite.

NUTRITION

340kcal
Protein
35.5g
Fat
14.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.75 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs & Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until the exterior is golden and the interior reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss broccoli and sliced carrot with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Slice the pan seared chicken and serve alongside the roasted vegetables.