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: 4 ounces Chicken Breast; 1 teaspoon Olive Oil (for chicken); 1 teaspoon Mixed Fresh Herbs (Rosemary, Thyme); 1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion); 1 teaspoon Olive Oil (for vegetables); 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 a delightful balance of tender, herb-crusted chicken paired with a medley of crisp roasted vegetables. This dish delivers a satisfying flavor profile with aromatic herbs enhancing the succulent chicken and a vibrant mix of seasonal veggies roasted to perfection.

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NUTRITION

Protein

37.1g

Fat

13g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Olive Oil (for chicken)

1 teaspoon Mixed Fresh Herbs (Rosemary, Thyme)

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

1 teaspoon Olive Oil (for vegetables)

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry with paper towels.
2
Season the chicken with salt, pepper, and mixed fresh herbs.
3
Heat 1 teaspoon of olive oil in a pan over medium-high heat.
4
Place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the inside reaches an internal temperature of 165°F.
5
While the chicken is cooking, preheat the oven to 425°F.
6
Toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper on a baking sheet.
7
Roast the vegetables in the oven for about 15 minutes until tender and slightly charred.
8
Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.