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 savory and colorful plate featuring a herb-infused, pan-seared chicken breast paired with a medley of roasted vegetables. This dish offers a delightful balance of lean protein and vibrant veggies, perfectly seasoned with fresh rosemary and thyme for an aromatic finish.

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NUTRITION

359kcal
Protein
47.3g
Fat
10.1g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 2

    Preheat a skillet over medium-high heat with a drizzle of olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a dash of olive oil, salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with a fresh sprig of rosemary or thyme if desired 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

Enjoy a savory and colorful plate featuring a herb-infused, pan-seared chicken breast paired with a medley of roasted vegetables. This dish offers a delightful balance of lean protein and vibrant veggies, perfectly seasoned with fresh rosemary and thyme for an aromatic finish.

NUTRITION

359kcal
Protein
47.3g
Fat
10.1g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 2

    Preheat a skillet over medium-high heat with a drizzle of olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a dash of olive oil, salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with a fresh sprig of rosemary or thyme if desired and serve immediately.