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 the succulent herb-infused chicken breast, pan-seared to perfection with a crisp golden crust, paired with a medley of roasted seasonal vegetables that bring vibrant color and fresh, rustic flavor. This dish is both satisfying and balanced, making it an ideal choice for a nourishing dinner.

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NUTRITION

326kcal
Protein
42.4g
Fat
9.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

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

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, chopped rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken breast into the hot pan and sear for 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, until tender and slightly caramelized.

  • 6

    Slice the rested chicken and serve alongside the roasted vegetables for a balanced, flavorful 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

Savor the succulent herb-infused chicken breast, pan-seared to perfection with a crisp golden crust, paired with a medley of roasted seasonal vegetables that bring vibrant color and fresh, rustic flavor. This dish is both satisfying and balanced, making it an ideal choice for a nourishing dinner.

NUTRITION

326kcal
Protein
42.4g
Fat
9.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

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

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, chopped rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken breast into the hot pan and sear for 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, until tender and slightly caramelized.

  • 6

    Slice the rested chicken and serve alongside the roasted vegetables for a balanced, flavorful meal.