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: 5 oz Chicken Breast; 1 tsp Olive Oil for chicken; 1 cup Mixed Vegetables (carrot, broccoli, red bell pepper); 1 tsp Olive Oil for vegetables; 0.5 tsp Extra Olive Oil; 1 tbsp Herb Blend (rosemary, thyme, oregano); 1 clove Garlic; Salt & 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

Enjoy this vibrant dish featuring a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The aromatic blend of rosemary, thyme, and garlic elevates a simple dinner into a soulful, satisfying meal.

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NUTRITION

Protein

35.3g

Fat

15.3g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil for chicken

1 cup Mixed Vegetables (carrot, broccoli, red bell pepper)

1 tsp Olive Oil for vegetables

0.5 tsp Extra Olive Oil

1 tbsp Herb Blend (rosemary, thyme, oregano)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.
2
Heat 1 teaspoon of olive oil in a pan over medium-high heat.
3
Add the chicken breast and sear for about 4-5 minutes on each side until cooked through and golden brown.
4
In a separate bowl, toss the mixed vegetables with 1 teaspoon olive oil, 0.5 teaspoon extra olive oil, minced garlic, salt, and pepper.
5
Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 15 minutes until tender and slightly caramelized.
6
Serve the pan-seared herb-crusted chicken alongside the roasted vegetables, and enjoy a balanced, nutritious meal.