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 dish featuring a succulent pan-seared chicken breast coated with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This meal delivers a harmonious blend of savory, herby flavors complemented by the natural sweetness of roasted produce, making it a balanced and nourishing option for a satisfying dinner.

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NUTRITION

361kcal
Protein
39.5g
Fat
19.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Mixed Vegetables (150g)

1 tablespoon Olive Oil (14g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove from pan and let rest.

  • 4

    While the chicken is resting, preheat your oven to 425°F.

  • 5

    Toss the mixed vegetables with a little extra salt, pepper, and a drizzle of olive oil if desired, then spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables for a well-balanced, herb-infused 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 a delightful dish featuring a succulent pan-seared chicken breast coated with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This meal delivers a harmonious blend of savory, herby flavors complemented by the natural sweetness of roasted produce, making it a balanced and nourishing option for a satisfying dinner.

NUTRITION

361kcal
Protein
39.5g
Fat
19.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Mixed Vegetables (150g)

1 tablespoon Olive Oil (14g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove from pan and let rest.

  • 4

    While the chicken is resting, preheat your oven to 425°F.

  • 5

    Toss the mixed vegetables with a little extra salt, pepper, and a drizzle of olive oil if desired, then spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables for a well-balanced, herb-infused meal.