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 pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of oven-roasted fresh vegetables. This dish combines tender, juicy chicken with the natural sweetness of roasted carrots, zucchini, and broccoli for a well-balanced and satisfying meal.

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NUTRITION

321kcal
Protein
40.5g
Fat
9.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 teaspoon Olive Oil

Herb Seasoning (to taste)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast generously with herb seasoning, salt, and pepper.

  • 3

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

  • 4

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until golden brown.

  • 5

    While the chicken is searing, chop the broccoli, carrot, and zucchini into bite-sized pieces.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 7

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes or until they are tender and lightly caramelized.

  • 8

    Ensure the chicken is cooked through (internal temperature should reach 165°F) before slicing.

  • 9

    Plate the sliced chicken 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

Enjoy a perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of oven-roasted fresh vegetables. This dish combines tender, juicy chicken with the natural sweetness of roasted carrots, zucchini, and broccoli for a well-balanced and satisfying meal.

NUTRITION

321kcal
Protein
40.5g
Fat
9.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 teaspoon Olive Oil

Herb Seasoning (to taste)

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast generously with herb seasoning, salt, and pepper.

  • 3

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

  • 4

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until golden brown.

  • 5

    While the chicken is searing, chop the broccoli, carrot, and zucchini into bite-sized pieces.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 7

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes or until they are tender and lightly caramelized.

  • 8

    Ensure the chicken is cooked through (internal temperature should reach 165°F) before slicing.

  • 9

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.