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 aroma of a perfectly pan-seared chicken breast adorned with a delicate herb crust, paired with a colorful medley of roasted vegetables. This dish delivers a balanced blend of savory flavors and vibrant textures, making it a delightful and wholesome meal.

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NUTRITION

319kcal
Protein
37g
Fat
13.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Dried Mixed Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, and the dried mixed herbs.

  • 2

    Heat 1 teaspoon of extra virgin olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and allow it to rest for a few minutes.

  • 7

    Serve the pan-seared herb-crusted chicken alongside the roasted vegetables and enjoy your balanced 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 aroma of a perfectly pan-seared chicken breast adorned with a delicate herb crust, paired with a colorful medley of roasted vegetables. This dish delivers a balanced blend of savory flavors and vibrant textures, making it a delightful and wholesome meal.

NUTRITION

319kcal
Protein
37g
Fat
13.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Dried Mixed Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, and the dried mixed herbs.

  • 2

    Heat 1 teaspoon of extra virgin olive oil in a skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and allow it to rest for a few minutes.

  • 7

    Serve the pan-seared herb-crusted chicken alongside the roasted vegetables and enjoy your balanced meal.