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 delicious and satisfying dish featuring tender, herb-crusted chicken breast, perfectly pan-seared to lock in juices, served alongside a medley of roasted vegetables including broccoli, zucchini, and cherry tomatoes. The dish is enhanced with aromatic herbs and a drizzle of olive oil, offering a balanced blend of flavors and textures ideal for a healthy meal.

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NUTRITION

326kcal
Protein
41.7g
Fat
9.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1 cup Broccoli

1 medium Zucchini

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

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 dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 5-6 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 3

    Preheat the oven to 400°F. In a bowl, toss the broccoli, sliced zucchini, and halved cherry tomatoes with olive oil, salt, pepper, and a pinch of herbs.

  • 4

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

  • 5

    Slice the rested chicken breast and serve alongside the roasted vegetables, drizzling any pan juices over the chicken for added flavor.

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 delicious and satisfying dish featuring tender, herb-crusted chicken breast, perfectly pan-seared to lock in juices, served alongside a medley of roasted vegetables including broccoli, zucchini, and cherry tomatoes. The dish is enhanced with aromatic herbs and a drizzle of olive oil, offering a balanced blend of flavors and textures ideal for a healthy meal.

NUTRITION

326kcal
Protein
41.7g
Fat
9.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1 cup Broccoli

1 medium Zucchini

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 5-6 minutes on each side until golden and cooked through. Remove from the skillet and let rest.

  • 3

    Preheat the oven to 400°F. In a bowl, toss the broccoli, sliced zucchini, and halved cherry tomatoes with olive oil, salt, pepper, and a pinch of herbs.

  • 4

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

  • 5

    Slice the rested chicken breast and serve alongside the roasted vegetables, drizzling any pan juices over the chicken for added flavor.