Crispy Herb-Crusted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Enjoy an appetizing, herb-infused chicken breast paired with a medley of perfectly roasted vegetables. The chicken is crisp on the outside with a tender interior, complemented by aromatic rosemary and thyme, while the vibrant vegetables offer a satisfying crunch and natural sweetness.

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NUTRITION

325kcal
Protein
39.8g
Fat
11.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Carrot, sliced

1/2 cup Zucchini, sliced

1.5 tsp Olive Oil

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for about 2-3 minutes per side until golden brown.

  • 4

    While the chicken sears, chop the broccoli, slice the carrot, and zucchini. Toss the vegetables with the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Transfer the seared chicken breast and vegetables to a baking sheet in a single layer.

  • 6

    Roast in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Crispy Herb-Crusted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Enjoy an appetizing, herb-infused chicken breast paired with a medley of perfectly roasted vegetables. The chicken is crisp on the outside with a tender interior, complemented by aromatic rosemary and thyme, while the vibrant vegetables offer a satisfying crunch and natural sweetness.

NUTRITION

325kcal
Protein
39.8g
Fat
11.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Carrot, sliced

1/2 cup Zucchini, sliced

1.5 tsp Olive Oil

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for about 2-3 minutes per side until golden brown.

  • 4

    While the chicken sears, chop the broccoli, slice the carrot, and zucchini. Toss the vegetables with the remaining olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Transfer the seared chicken breast and vegetables to a baking sheet in a single layer.

  • 6

    Roast in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.