Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 2 cups Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion); 2 tsp Olive Oil; Herb Seasoning Mix (thyme, rosemary, garlic powder, salt, pepper)

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor the perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant mix of roasted vegetables. This dish offers a harmonious blend of savory and fresh flavors with a light crisp from the vegetables and a fragrant herbal finish, making it a satisfying yet lean meal.

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NUTRITION

Protein

38g

Fat

11.7g

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

2 tsp Olive Oil

Herb Seasoning Mix (thyme, rosemary, garlic powder, salt, pepper)

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PREPARATION

1
Pat the chicken breast dry and season both sides with the herb seasoning mix.
2
Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.
3
Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
4
While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with the remaining 1 tsp of olive oil, a pinch of salt, and pepper.
5
Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly caramelized.
6
Once the chicken and vegetables are ready, plate the chicken, and serve alongside the roasted vegetables. Enjoy your balanced meal!