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 hearty yet light dish featuring a pan-seared chicken breast elegantly crusted with fresh herbs, paired with a colorful medley of roasted vegetables. This balanced dish is perfected with a drizzle of olive oil and a squeeze of lemon for brightness, offering both satisfying flavor and nutrition.

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NUTRITION

391kcal
Protein
42.3g
Fat
11.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 tsp Olive Oil (5g)

1 cup Mixed Vegetables (150g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

1 Lemon wedge

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and black pepper.

  • 2

    Mix the chopped fresh rosemary, thyme, and minced garlic. Rub this herb mixture evenly over the chicken breast.

  • 3

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

  • 4

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, black pepper, and a splash of olive oil.

  • 6

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

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and finish with a squeeze of lemon juice for brightness.

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 hearty yet light dish featuring a pan-seared chicken breast elegantly crusted with fresh herbs, paired with a colorful medley of roasted vegetables. This balanced dish is perfected with a drizzle of olive oil and a squeeze of lemon for brightness, offering both satisfying flavor and nutrition.

NUTRITION

391kcal
Protein
42.3g
Fat
11.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 tsp Olive Oil (5g)

1 cup Mixed Vegetables (150g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

1 Lemon wedge

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and black pepper.

  • 2

    Mix the chopped fresh rosemary, thyme, and minced garlic. Rub this herb mixture evenly over the chicken breast.

  • 3

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

  • 4

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, black pepper, and a splash of olive oil.

  • 6

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

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and finish with a squeeze of lemon juice for brightness.