Seared Chicken Breast with Roasted Green Beans, Zucchini, Carrot, and Corn Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Roasted Green Beans, Zucchini, Carrot, and Corn Medley

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Green Beans, Zucchini, Carrot, and Corn Medley

Enjoy a vibrant, well-balanced meal featuring a succulent seared chicken breast paired with a colorful medley of roasted green beans, zucchini, carrot, and sweet corn. This dish offers a delightful mix of textures and flavors with a perfect balance of protein and fresh vegetables, making it an ideal choice for a healthy dinner.

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NUTRITION

438kcal
Protein
39.4g
Fat
13.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Green Beans

1/2 cup Zucchini (sliced)

1/2 cup Carrot (sliced)

1/2 cup Corn (kernels)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs.

  • 3

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

  • 4

    Sear the chicken breast for about 2-3 minutes on each side until golden brown.

  • 5

    Meanwhile, toss the green beans, zucchini, carrot, and corn with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 12-15 minutes, stirring once midway, until they are tender and slightly charred.

  • 7

    Finish cooking the chicken by reducing the heat to medium, covering the skillet, and cooking for an additional 5-7 minutes until internal temperature reaches 165°F.

  • 8

    Slice the chicken breast and serve it alongside the roasted vegetable medley.

Seared Chicken Breast with Roasted Green Beans, Zucchini, Carrot, and Corn Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Roasted Green Beans, Zucchini, Carrot, and Corn Medley

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Green Beans, Zucchini, Carrot, and Corn Medley

Enjoy a vibrant, well-balanced meal featuring a succulent seared chicken breast paired with a colorful medley of roasted green beans, zucchini, carrot, and sweet corn. This dish offers a delightful mix of textures and flavors with a perfect balance of protein and fresh vegetables, making it an ideal choice for a healthy dinner.

NUTRITION

438kcal
Protein
39.4g
Fat
13.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Green Beans

1/2 cup Zucchini (sliced)

1/2 cup Carrot (sliced)

1/2 cup Corn (kernels)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs.

  • 3

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

  • 4

    Sear the chicken breast for about 2-3 minutes on each side until golden brown.

  • 5

    Meanwhile, toss the green beans, zucchini, carrot, and corn with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 12-15 minutes, stirring once midway, until they are tender and slightly charred.

  • 7

    Finish cooking the chicken by reducing the heat to medium, covering the skillet, and cooking for an additional 5-7 minutes until internal temperature reaches 165°F.

  • 8

    Slice the chicken breast and serve it alongside the roasted vegetable medley.