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 satisfying dish of pan-seared chicken breast adorned with a delicate herb crust, served alongside a colorful medley of roasted vegetables. The bright, fresh flavors of rosemary and thyme elevate this lean, protein-packed meal—perfect as a hearty breakfast, lunch, or dinner option.

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NUTRITION

359kcal
Protein
45.7g
Fat
12.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1/2 tablespoon Olive Oil

1 teaspoon Herb Blend (Rosemary, Thyme, Salt, and Pepper)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the herb blend.

  • 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 brown and cooked through.

  • 4

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

  • 5

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

  • 6

    Slice the chicken and serve alongside the roasted vegetables for a balanced, nutrient-packed 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

Enjoy a satisfying dish of pan-seared chicken breast adorned with a delicate herb crust, served alongside a colorful medley of roasted vegetables. The bright, fresh flavors of rosemary and thyme elevate this lean, protein-packed meal—perfect as a hearty breakfast, lunch, or dinner option.

NUTRITION

359kcal
Protein
45.7g
Fat
12.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1/2 tablespoon Olive Oil

1 teaspoon Herb Blend (Rosemary, Thyme, Salt, and Pepper)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with the herb blend.

  • 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 brown and cooked through.

  • 4

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

  • 5

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

  • 6

    Slice the chicken and serve alongside the roasted vegetables for a balanced, nutrient-packed meal.