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 dish featuring tender, herb-infused pan-seared chicken breast paired with a colorful medley of roasted broccoli, zucchini, and cherry tomatoes. This meal combines a light yet satisfying protein source with nutrient-packed vegetables, all delicately roasted with a hint of olive oil and fresh herbs for an aromatic, flavorful finish.

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NUTRITION

322kcal
Protein
39.1g
Fat
13.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

Pinch of Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a pinch of fresh rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest.

  • 4

    Preheat the oven to 425°F. Toss the broccoli, zucchini, and cherry tomatoes with the remaining 1 tsp olive oil and a light sprinkle of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast for 12-15 minutes until tender and lightly charred.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables for a balanced and flavorful 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 dish featuring tender, herb-infused pan-seared chicken breast paired with a colorful medley of roasted broccoli, zucchini, and cherry tomatoes. This meal combines a light yet satisfying protein source with nutrient-packed vegetables, all delicately roasted with a hint of olive oil and fresh herbs for an aromatic, flavorful finish.

NUTRITION

322kcal
Protein
39.1g
Fat
13.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

Pinch of Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a pinch of fresh rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest.

  • 4

    Preheat the oven to 425°F. Toss the broccoli, zucchini, and cherry tomatoes with the remaining 1 tsp olive oil and a light sprinkle of salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast for 12-15 minutes until tender and lightly charred.

  • 6

    Slice the rested chicken breast and serve alongside the roasted vegetables for a balanced and flavorful meal.