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 vibrant, nutrient-rich plate featuring a golden pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables and a side of fluffy quinoa. This dish is bursting with fresh herbal notes and savory flavors, providing a satisfying and balanced meal for your day.

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NUTRITION

483kcal
Protein
42.2g
Fat
20.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Mixed Vegetables

1/2 cup Cooked Quinoa

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, and dried thyme.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes per side until nicely browned and cooked through.

  • 3

    In a separate bowl, toss the mixed vegetables with the remaining olive oil, salt, pepper, and a pinch of thyme for extra flavor. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the vegetables in a preheated oven at 425°F for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    Warm the pre-cooked quinoa if necessary, or prepare it as directed on the package.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and a serving of quinoa. Garnish with an extra sprinkle of dried thyme if desired and serve warm.

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 vibrant, nutrient-rich plate featuring a golden pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables and a side of fluffy quinoa. This dish is bursting with fresh herbal notes and savory flavors, providing a satisfying and balanced meal for your day.

NUTRITION

483kcal
Protein
42.2g
Fat
20.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Mixed Vegetables

1/2 cup Cooked Quinoa

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, and dried thyme.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes per side until nicely browned and cooked through.

  • 3

    In a separate bowl, toss the mixed vegetables with the remaining olive oil, salt, pepper, and a pinch of thyme for extra flavor. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the vegetables in a preheated oven at 425°F for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    Warm the pre-cooked quinoa if necessary, or prepare it as directed on the package.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and a serving of quinoa. Garnish with an extra sprinkle of dried thyme if desired and serve warm.