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, perfectly crusted with a blend of aromatic herbs, paired with a medley of roasted vegetables for a delicious, balanced meal that delights both palate and body.

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NUTRITION

378kcal
Protein
38.6g
Fat
11g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tsp Lemon Zest

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh thyme, rosemary, and lemon zest.

  • 2

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

  • 3

    Once the oil is shimmering, add the seasoned chicken breast and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Preheat your oven to 425°F (220°C). While the chicken is searing, chop the broccoli into florets and slice the carrot into rounds.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

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

  • 7

    Once the chicken has rested for a couple of minutes and the vegetables are done, plate them together 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

Savor tender pan seared chicken breast, perfectly crusted with a blend of aromatic herbs, paired with a medley of roasted vegetables for a delicious, balanced meal that delights both palate and body.

NUTRITION

378kcal
Protein
38.6g
Fat
11g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tsp Lemon Zest

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh thyme, rosemary, and lemon zest.

  • 2

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

  • 3

    Once the oil is shimmering, add the seasoned chicken breast and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    Preheat your oven to 425°F (220°C). While the chicken is searing, chop the broccoli into florets and slice the carrot into rounds.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

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

  • 7

    Once the chicken has rested for a couple of minutes and the vegetables are done, plate them together and serve immediately.