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 this vibrant dish featuring tender, herb-crusted chicken breast perfectly pan seared with a golden crust, paired with a medley of sweet roasted vegetables. The dish is accented with a hint of garlic and fresh herbs to elevate the natural flavors in every bite.

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NUTRITION

327kcal
Protein
37.3g
Fat
13.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 teaspoons Olive Oil

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

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

1 clove Garlic

Salt and Black Pepper, to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Season the chicken breast generously on both sides with salt, pepper, and a light dusting of fresh rosemary and thyme.

  • 2

    In a small bowl, mix the minced garlic with a drizzle of olive oil to create an herb-garlic paste.

  • 3

    Rub the herb-garlic paste evenly over the chicken.

  • 4

    Preheat a non-stick skillet over medium-high heat. Add the olive oil and let it heat up.

  • 5

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and fully cooked through.

  • 6

    While the chicken is cooking, prepare the vegetables by tossing them with a pinch of salt, pepper, and any remaining herbs.

  • 7

    Simultaneously, roast or sauté the mixed vegetables in another pan over medium heat until tender and slightly caramelized, about 6-8 minutes.

  • 8

    Plate the chicken alongside the roasted vegetables and garnish with a fresh lemon wedge for an extra zest of flavor.

  • 9

    Serve warm and enjoy your nutritious, herb-infused meal.

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 this vibrant dish featuring tender, herb-crusted chicken breast perfectly pan seared with a golden crust, paired with a medley of sweet roasted vegetables. The dish is accented with a hint of garlic and fresh herbs to elevate the natural flavors in every bite.

NUTRITION

327kcal
Protein
37.3g
Fat
13.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 teaspoons Olive Oil

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

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

1 clove Garlic

Salt and Black Pepper, to taste

1 Lemon Wedge

PREPARATION

  • 1

    Season the chicken breast generously on both sides with salt, pepper, and a light dusting of fresh rosemary and thyme.

  • 2

    In a small bowl, mix the minced garlic with a drizzle of olive oil to create an herb-garlic paste.

  • 3

    Rub the herb-garlic paste evenly over the chicken.

  • 4

    Preheat a non-stick skillet over medium-high heat. Add the olive oil and let it heat up.

  • 5

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and fully cooked through.

  • 6

    While the chicken is cooking, prepare the vegetables by tossing them with a pinch of salt, pepper, and any remaining herbs.

  • 7

    Simultaneously, roast or sauté the mixed vegetables in another pan over medium heat until tender and slightly caramelized, about 6-8 minutes.

  • 8

    Plate the chicken alongside the roasted vegetables and garnish with a fresh lemon wedge for an extra zest of flavor.

  • 9

    Serve warm and enjoy your nutritious, herb-infused meal.