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 delightful combination of succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish features a perfectly seared chicken breast enveloped in aromatic rosemary and thyme, accompanied by tender roasted carrots and zucchini, making it a balanced and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

327kcal
Protein
33.1g
Fat
13.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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 and pepper.

  • 2

    Coat the chicken with chopped fresh rosemary and thyme to form a herb crust.

  • 3

    Preheat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 4

    Pan sear the chicken breast for about 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the carrot and zucchini (sliced into rounds) with the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and serve 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

Savor the delightful combination of succulent herb-crusted chicken paired with a medley of roasted vegetables. This dish features a perfectly seared chicken breast enveloped in aromatic rosemary and thyme, accompanied by tender roasted carrots and zucchini, making it a balanced and satisfying meal.

NUTRITION

327kcal
Protein
33.1g
Fat
13.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Coat the chicken with chopped fresh rosemary and thyme to form a herb crust.

  • 3

    Preheat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 4

    Pan sear the chicken breast for about 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the carrot and zucchini (sliced into rounds) with the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and serve immediately.