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 the delicious flavors of perfectly seared chicken breast coated with a fragrant blend of herbs, paired with a medley of roasted vegetables drizzled in olive oil. This dish offers a hearty yet light meal, ideal for nourishing your body while delighting your taste buds.

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NUTRITION

351kcal
Protein
33.2g
Fat
18.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1 tablespoon Extra Virgin Olive Oil

1 Garlic Clove

1 teaspoon Dried Mixed Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the dried mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half of the olive oil and lightly sear the chicken on each side until a crust forms, about 4-5 minutes per side.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables and a minced garlic clove with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly charred.

  • 5

    Once the chicken is cooked through (internal temperature should reach 165°F), let it rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside the roasted vegetables 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

Savor the delicious flavors of perfectly seared chicken breast coated with a fragrant blend of herbs, paired with a medley of roasted vegetables drizzled in olive oil. This dish offers a hearty yet light meal, ideal for nourishing your body while delighting your taste buds.

NUTRITION

351kcal
Protein
33.2g
Fat
18.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1 tablespoon Extra Virgin Olive Oil

1 Garlic Clove

1 teaspoon Dried Mixed Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the dried mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half of the olive oil and lightly sear the chicken on each side until a crust forms, about 4-5 minutes per side.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables and a minced garlic clove with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly charred.

  • 5

    Once the chicken is cooked through (internal temperature should reach 165°F), let it rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside the roasted vegetables and serve warm.