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 this beautifully herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is pan seared to perfection with a crisp, flavorful exterior, while the vegetables, enhanced by a light drizzle of olive oil and fragrant herbs, bring a burst of color and a delightful mix of textures to your plate.

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NUTRITION

297kcal
Protein
37.1g
Fat
9.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables

1 tsp Extra Virgin Olive Oil

2 tbsp Herb Mix

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb mix.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F, toss the mixed vegetables lightly with a pinch of salt, pepper, and a bit more of the herb mix if desired, and spread them on a baking sheet.

  • 5

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

  • 6

    Plate the pan seared chicken alongside the roasted vegetables and enjoy 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 this beautifully herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is pan seared to perfection with a crisp, flavorful exterior, while the vegetables, enhanced by a light drizzle of olive oil and fragrant herbs, bring a burst of color and a delightful mix of textures to your plate.

NUTRITION

297kcal
Protein
37.1g
Fat
9.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables

1 tsp Extra Virgin Olive Oil

2 tbsp Herb Mix

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb mix.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F, toss the mixed vegetables lightly with a pinch of salt, pepper, and a bit more of the herb mix if desired, and spread them on a baking sheet.

  • 5

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

  • 6

    Plate the pan seared chicken alongside the roasted vegetables and enjoy a balanced, flavorful meal.