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 delicate flavors of pan-seared chicken breast encrusted with aromatic herbs, served alongside a vibrant medley of roasted vegetables. This dish combines a crisp, golden exterior with tender meat and colorful, lightly caramelized veggies for a wholesome, satisfying meal.

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NUTRITION

429kcal
Protein
48.6g
Fat
19.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Vegetables (approx. 220g) - broccoli, red bell pepper, zucchini

1 tbsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

A pinch of Salt

A pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with a pinch of salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 2

    Heat olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add the seasoned chicken breast and sear for about 4-5 minutes on each side, ensuring a golden, crispy crust forms while the interior cooks through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 5

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

  • 6

    Serve the pan-seared chicken breast sliced over a bed of roasted vegetables. Enjoy your balanced and 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 the delicate flavors of pan-seared chicken breast encrusted with aromatic herbs, served alongside a vibrant medley of roasted vegetables. This dish combines a crisp, golden exterior with tender meat and colorful, lightly caramelized veggies for a wholesome, satisfying meal.

NUTRITION

429kcal
Protein
48.6g
Fat
19.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Vegetables (approx. 220g) - broccoli, red bell pepper, zucchini

1 tbsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

A pinch of Salt

A pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with a pinch of salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 2

    Heat olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add the seasoned chicken breast and sear for about 4-5 minutes on each side, ensuring a golden, crispy crust forms while the interior cooks through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 5

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

  • 6

    Serve the pan-seared chicken breast sliced over a bed of roasted vegetables. Enjoy your balanced and flavorful meal!