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 perfectly balanced plate featuring a succulent herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The fragrant blend of rosemary and thyme effortlessly elevates the tender chicken, while the colorful mix of broccoli, carrots, and zucchini offers a satisfying crunch. This wholesome dish is both nourishing and bursting with flavor, offering a delightful harmony of textures and tastes.

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NUTRITION

427kcal
Protein
48.4g
Fat
19.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tbsp Olive Oil

Herbs and Seasonings (salt, pepper, rosemary, thyme)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, dried rosemary, and dried thyme to create a herb crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms. Reduce heat if needed to ensure the chicken cooks through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the broccoli, carrot (sliced into rounds), and zucchini (sliced into half-moons) with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables for 12-15 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is fully cooked and the vegetables are roasted, plate the chicken and pile the vegetables on the side. Serve immediately and enjoy the balanced flavors.

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 perfectly balanced plate featuring a succulent herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The fragrant blend of rosemary and thyme effortlessly elevates the tender chicken, while the colorful mix of broccoli, carrots, and zucchini offers a satisfying crunch. This wholesome dish is both nourishing and bursting with flavor, offering a delightful harmony of textures and tastes.

NUTRITION

427kcal
Protein
48.4g
Fat
19.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tbsp Olive Oil

Herbs and Seasonings (salt, pepper, rosemary, thyme)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, dried rosemary, and dried thyme to create a herb crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms. Reduce heat if needed to ensure the chicken cooks through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the broccoli, carrot (sliced into rounds), and zucchini (sliced into half-moons) with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables for 12-15 minutes until tender and slightly caramelized.

  • 6

    Once the chicken is fully cooked and the vegetables are roasted, plate the chicken and pile the vegetables on the side. Serve immediately and enjoy the balanced flavors.