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 a delightful meal featuring a succulent pan-seared chicken breast coated with aromatic herbs, perfectly paired with a medley of roasted vegetables. This dish offers a satisfying blend of juicy protein and lightly caramelized vegetables, ideal for a wholesome dinner.

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NUTRITION

402kcal
Protein
55.3g
Fat
11g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, and chopped rosemary and thyme.

  • 2

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

  • 3

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

  • 4

    Meanwhile, preheat your oven to 400°F, toss the mixed vegetables with a pinch of salt, pepper, and a splash of olive oil if desired, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Serve the herb-crusted chicken alongside the roasted vegetables and garnish with extra fresh herbs if desired.

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 a delightful meal featuring a succulent pan-seared chicken breast coated with aromatic herbs, perfectly paired with a medley of roasted vegetables. This dish offers a satisfying blend of juicy protein and lightly caramelized vegetables, ideal for a wholesome dinner.

NUTRITION

402kcal
Protein
55.3g
Fat
11g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, and chopped rosemary and thyme.

  • 2

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

  • 3

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

  • 4

    Meanwhile, preheat your oven to 400°F, toss the mixed vegetables with a pinch of salt, pepper, and a splash of olive oil if desired, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Serve the herb-crusted chicken alongside the roasted vegetables and garnish with extra fresh herbs if desired.