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 savory, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan-seared to lock in flavor and juiciness, then coated with aromatic fresh herbs, while the vegetables are roasted to tender perfection in a light drizzle of olive oil. A balanced meal that's as nutritious as it is delicious.

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NUTRITION

381kcal
Protein
36.1g
Fat
18.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Broccoli Florets

1/2 cup Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Carrot Slices

1 tbsp Olive Oil

1 tsp Mixed Fresh Herbs (rosemary, thyme)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, carefully place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is searing, preheat the oven to 425°F.

  • 5

    In a bowl, toss the broccoli, bell pepper, zucchini, and carrot slices with the remaining olive oil, a pinch of salt, black pepper, and a bit more of the fresh herbs.

  • 6

    Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your well-balanced, herbaceous 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 savory, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The chicken is pan-seared to lock in flavor and juiciness, then coated with aromatic fresh herbs, while the vegetables are roasted to tender perfection in a light drizzle of olive oil. A balanced meal that's as nutritious as it is delicious.

NUTRITION

381kcal
Protein
36.1g
Fat
18.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Broccoli Florets

1/2 cup Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Carrot Slices

1 tbsp Olive Oil

1 tsp Mixed Fresh Herbs (rosemary, thyme)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, carefully place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is searing, preheat the oven to 425°F.

  • 5

    In a bowl, toss the broccoli, bell pepper, zucchini, and carrot slices with the remaining olive oil, a pinch of salt, black pepper, and a bit more of the fresh herbs.

  • 6

    Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your well-balanced, herbaceous meal!