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 a delightful combination of tender, pan-seared chicken with a crisp herb crust, perfectly paired with a vibrant medley of roasted vegetables. This dish offers a balanced and flavorful experience with a satisfying sear on the chicken and the natural sweetness of oven-roasted veggies, accented by aromatic fresh herbs.

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NUTRITION

376kcal
Protein
55g
Fat
10.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs to create your herb crust.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F (200°C). Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 10-15 minutes until tender and slightly caramelized.

  • 6

    Plate the seared chicken breast alongside the roasted vegetables. Garnish with any remaining fresh herbs 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 a delightful combination of tender, pan-seared chicken with a crisp herb crust, perfectly paired with a vibrant medley of roasted vegetables. This dish offers a balanced and flavorful experience with a satisfying sear on the chicken and the natural sweetness of oven-roasted veggies, accented by aromatic fresh herbs.

NUTRITION

376kcal
Protein
55g
Fat
10.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs to create your herb crust.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F (200°C). Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 10-15 minutes until tender and slightly caramelized.

  • 6

    Plate the seared chicken breast alongside the roasted vegetables. Garnish with any remaining fresh herbs and serve warm.