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

Enjoy a savory dish featuring a succulent chicken breast with a fragrant herb crust, perfectly pan seared to lock in its juices and served alongside a colorful medley of roasted vegetables. This satisfying meal is both light and flavorful, making it ideal for a balanced lunch or dinner.

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NUTRITION

333kcal
Protein
38g
Fat
12g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1.5 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, chopped rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for 4-5 minutes on each side until golden and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a small drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Plate the pan seared chicken alongside the roasted vegetables and serve immediately.

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

Enjoy a savory dish featuring a succulent chicken breast with a fragrant herb crust, perfectly pan seared to lock in its juices and served alongside a colorful medley of roasted vegetables. This satisfying meal is both light and flavorful, making it ideal for a balanced lunch or dinner.

NUTRITION

333kcal
Protein
38g
Fat
12g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1.5 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, chopped rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken breast in the pan and sear for 4-5 minutes on each side until golden and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a small drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Plate the pan seared chicken alongside the roasted vegetables and serve immediately.