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: 5 ounces Chicken Breast; 1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Cherry Tomatoes); 1 tablespoon Olive Oil; 1 tablespoon Herb Seasoning (Rosemary, Thyme, Parsley); Salt and Pepper to taste

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 delightful combination of pan-seared chicken coated in a fragrant herb crust with a side of vibrant roasted vegetables. The tender, juicy chicken pairs perfectly with the caramelized flavors of zucchini, red bell pepper, and cherry tomatoes, all brought together with a drizzle of olive oil and a sprinkle of fresh herbs.

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NUTRITION

Protein

46.1g

Fat

17g

Carbs

7.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Cherry Tomatoes)

1 tablespoon Olive Oil

1 tablespoon Herb Seasoning (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, and the herb seasoning.
2
Heat a pan over medium-high heat and add the olive oil.
3
Place the chicken breast in the pan, searing each side for about 3-4 minutes until a golden crust forms.
4
Reduce the heat to medium, cover the pan, and cook until the chicken reaches an internal temperature of 165°F (about 6-8 minutes).
5
Meanwhile, preheat the oven to 400°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper on a baking sheet.
6
Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.
7
Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.