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 delightful combination of succulent chicken breast, perfectly pan-seared with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-rich veggies, making it a wholesome choice for any meal.

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NUTRITION

333kcal
Protein
39.3g
Fat
9.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 tsp Olive Oil (5g)

1.75 cups Mixed Vegetables (150g)

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season generously with salt, pepper, and finely chopped fresh herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet, skin-side down if applicable, and sear for about 4-5 minutes on each side until the exterior is golden and crisp.

  • 4

    While the chicken is searing, preheat your oven to 425°F. 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 in a single layer and roast in the oven for about 15 minutes, or until they are tender and lightly browned.

  • 6

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate the chicken breast and serve with the warm, flavorful vegetables.

  • 7

    Garnish with a sprinkle of fresh herbs if desired and enjoy your balanced, herb-crusted 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 delightful combination of succulent chicken breast, perfectly pan-seared with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein and nutrient-rich veggies, making it a wholesome choice for any meal.

NUTRITION

333kcal
Protein
39.3g
Fat
9.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 tsp Olive Oil (5g)

1.75 cups Mixed Vegetables (150g)

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season generously with salt, pepper, and finely chopped fresh herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet, skin-side down if applicable, and sear for about 4-5 minutes on each side until the exterior is golden and crisp.

  • 4

    While the chicken is searing, preheat your oven to 425°F. 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 in a single layer and roast in the oven for about 15 minutes, or until they are tender and lightly browned.

  • 6

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted, plate the chicken breast and serve with the warm, flavorful vegetables.

  • 7

    Garnish with a sprinkle of fresh herbs if desired and enjoy your balanced, herb-crusted meal.