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 vibrant and satisfying dish featuring a tender pan-seared chicken breast encrusted in aromatic herbs, paired with a colorful medley of roasted vegetables lightly drizzled with extra virgin olive oil. This balanced meal brings together savory flavors and a crisp vegetable finish, perfect for a nourishing lunch or dinner.

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NUTRITION

306kcal
Protein
39.6g
Fat
9.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Broccoli

1 medium Carrot

1/2 cup Zucchini

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, fresh rosemary, and thyme.

  • 2

    Heat 1 teaspoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Chop broccoli into florets, slice the carrot into rounds, and cut the zucchini into half-moons.

  • 4

    Toss the vegetables lightly with the remaining teaspoon of olive oil, a pinch of salt and pepper, and a little additional rosemary if desired.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast them in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes, then slice it. Plate the sliced chicken alongside or on top of the roasted vegetables for a colorful, nutrient-packed meal.

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 vibrant and satisfying dish featuring a tender pan-seared chicken breast encrusted in aromatic herbs, paired with a colorful medley of roasted vegetables lightly drizzled with extra virgin olive oil. This balanced meal brings together savory flavors and a crisp vegetable finish, perfect for a nourishing lunch or dinner.

NUTRITION

306kcal
Protein
39.6g
Fat
9.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Broccoli

1 medium Carrot

1/2 cup Zucchini

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, fresh rosemary, and thyme.

  • 2

    Heat 1 teaspoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Chop broccoli into florets, slice the carrot into rounds, and cut the zucchini into half-moons.

  • 4

    Toss the vegetables lightly with the remaining teaspoon of olive oil, a pinch of salt and pepper, and a little additional rosemary if desired.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast them in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes, then slice it. Plate the sliced chicken alongside or on top of the roasted vegetables for a colorful, nutrient-packed meal.