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, herb-infused pan seared chicken paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of savory flavor and nutritional goodness, showcasing crisp-tender broccoli, zucchini, and carrots with a light olive oil glaze that perfectly complements the juicy, well-seasoned chicken.

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NUTRITION

358kcal
Protein
48.3g
Fat
10.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Zucchini, sliced

1 small Carrot, sliced

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F and prepare a baking sheet with the broccoli, zucchini, and carrot. Season the vegetables with a pinch of salt and pepper, and drizzle a small amount of olive oil if desired.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Slice the cooked chicken and serve alongside the roasted vegetables.

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, herb-infused pan seared chicken paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of savory flavor and nutritional goodness, showcasing crisp-tender broccoli, zucchini, and carrots with a light olive oil glaze that perfectly complements the juicy, well-seasoned chicken.

NUTRITION

358kcal
Protein
48.3g
Fat
10.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Zucchini, sliced

1 small Carrot, sliced

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F and prepare a baking sheet with the broccoli, zucchini, and carrot. Season the vegetables with a pinch of salt and pepper, and drizzle a small amount of olive oil if desired.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Slice the cooked chicken and serve alongside the roasted vegetables.