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

Savor tender pan-seared chicken breast crusted with a blend of fresh herbs, accompanied by a medley of roasted vegetables. This dish delights with crisp edges, aromatic herbs, and a healthy balance of protein and veggies perfect for a wholesome meal any time of day.

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NUTRITION

345kcal
Protein
47.9g
Fat
10.1g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 cup sliced Carrot

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the seasoned chicken in the skillet and sear for about 5-6 minutes per side until golden brown and cooked through. Remove from heat and allow to rest.

  • 4

    Preheat the oven to 400°F. Meanwhile, toss broccoli, carrots, and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a flavorful, nutritious 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

Savor tender pan-seared chicken breast crusted with a blend of fresh herbs, accompanied by a medley of roasted vegetables. This dish delights with crisp edges, aromatic herbs, and a healthy balance of protein and veggies perfect for a wholesome meal any time of day.

NUTRITION

345kcal
Protein
47.9g
Fat
10.1g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 cup sliced Carrot

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the seasoned chicken in the skillet and sear for about 5-6 minutes per side until golden brown and cooked through. Remove from heat and allow to rest.

  • 4

    Preheat the oven to 400°F. Meanwhile, toss broccoli, carrots, and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a flavorful, nutritious meal.