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 deliciously crisp pan-seared chicken breast enhanced with a fragrant herb crust, perfectly paired with a colorful medley of roasted vegetables. The tender chicken and lightly charred vegetables create a satisfying dish that's both nutritious and full of fresh, vibrant flavors.

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NUTRITION

332kcal
Protein
42g
Fat
8.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Mix the fresh herbs with a bit of olive oil and lemon juice to create a herb paste. Rub this mixture over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, sear the chicken for about 4-5 minutes on each side until nicely browned and cooked through.

  • 4

    While the chicken is searing, preheat the oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables, and finish with an extra squeeze of lemon juice for brightness.

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 deliciously crisp pan-seared chicken breast enhanced with a fragrant herb crust, perfectly paired with a colorful medley of roasted vegetables. The tender chicken and lightly charred vegetables create a satisfying dish that's both nutritious and full of fresh, vibrant flavors.

NUTRITION

332kcal
Protein
42g
Fat
8.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Mix the fresh herbs with a bit of olive oil and lemon juice to create a herb paste. Rub this mixture over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, sear the chicken for about 4-5 minutes on each side until nicely browned and cooked through.

  • 4

    While the chicken is searing, preheat the oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables, and finish with an extra squeeze of lemon juice for brightness.