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 the flavors of tender, pan-seared chicken crowned with a vibrant herb crust, paired with a medley of roasted vegetables. This dish balances a golden-crisp exterior with juicy meat and lightly charred, aromatic vegetables, making it a delicious and satisfying meal.

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NUTRITION

305kcal
Protein
39.1g
Fat
8.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

1 cup Broccoli

1/2 cup sliced Carrots

1/2 cup sliced Zucchini

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, black pepper, and a mix of chopped rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms.

  • 3

    While the chicken is searing, preheat the oven to 425°F. Toss broccoli, carrots, and zucchini in the remaining olive oil, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 5

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted to your liking, plate the chicken sliced over a bed of roasted vegetables.

  • 6

    Serve immediately, garnished with extra fresh herbs if desired.

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 the flavors of tender, pan-seared chicken crowned with a vibrant herb crust, paired with a medley of roasted vegetables. This dish balances a golden-crisp exterior with juicy meat and lightly charred, aromatic vegetables, making it a delicious and satisfying meal.

NUTRITION

305kcal
Protein
39.1g
Fat
8.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

1 cup Broccoli

1/2 cup sliced Carrots

1/2 cup sliced Zucchini

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, black pepper, and a mix of chopped rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms.

  • 3

    While the chicken is searing, preheat the oven to 425°F. Toss broccoli, carrots, and zucchini in the remaining olive oil, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 5

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted to your liking, plate the chicken sliced over a bed of roasted vegetables.

  • 6

    Serve immediately, garnished with extra fresh herbs if desired.