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 vibrant plate of pan-seared chicken breast with a fragrant herb crust, paired with a medley of roasted vegetables. This dish delivers a balance of succulent protein and tender, caramelized veggies with subtle hints of rosemary, thyme, and garlic.

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NUTRITION

332kcal
Protein
42.1g
Fat
7.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Vegetables (150g)

1 tsp Olive Oil (5g)

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred at the edges.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season both sides with a pinch of salt, black pepper, and a light dusting of garlic powder and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the pan and let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and enjoy your balanced 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 a vibrant plate of pan-seared chicken breast with a fragrant herb crust, paired with a medley of roasted vegetables. This dish delivers a balance of succulent protein and tender, caramelized veggies with subtle hints of rosemary, thyme, and garlic.

NUTRITION

332kcal
Protein
42.1g
Fat
7.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Vegetables (150g)

1 tsp Olive Oil (5g)

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred at the edges.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season both sides with a pinch of salt, black pepper, and a light dusting of garlic powder and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the pan and let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and enjoy your balanced meal.