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 this balanced dish featuring a tender herb-crusted chicken breast pan-seared to perfection, paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. The fragrant herbs infuse each bite with delightful flavor, creating an enticing meal that's both nutritious and satisfying.

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NUTRITION

368kcal
Protein
37.2g
Fat
10.4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Carrot)

1/2 cup Cooked Quinoa

2 tbsp Fresh Mixed Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel. Rub it with salt, black pepper, and finely chopped fresh herbs to form a crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of extra virgin olive oil. Once hot, lay the chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and any remaining chopped herbs. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and lightly browned.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the herb-crusted chicken alongside the roasted vegetables and a serving of quinoa. Garnish with an extra sprinkle of fresh herbs 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

Savor this balanced dish featuring a tender herb-crusted chicken breast pan-seared to perfection, paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. The fragrant herbs infuse each bite with delightful flavor, creating an enticing meal that's both nutritious and satisfying.

NUTRITION

368kcal
Protein
37.2g
Fat
10.4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Carrot)

1/2 cup Cooked Quinoa

2 tbsp Fresh Mixed Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel. Rub it with salt, black pepper, and finely chopped fresh herbs to form a crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of extra virgin olive oil. Once hot, lay the chicken breast in the pan and sear for about 3-4 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and any remaining chopped herbs. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and lightly browned.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the herb-crusted chicken alongside the roasted vegetables and a serving of quinoa. Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.