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 a deliciously seared chicken breast encrusted with fresh herbs, perfectly paired with a medley of roasted vegetables. The dish features tender, juicy chicken enhanced with the bright flavors of garlic and lemon, creating a balanced and nourishing meal that's as visually appealing as it is tasty.

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NUTRITION

329kcal
Protein
34.2g
Fat
13.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless)

1 teaspoon Olive Oil (for chicken)

1 cup Mixed Vegetables (bell pepper, zucchini, broccoli)

1 teaspoon Olive Oil (for vegetables)

1 clove Fresh Garlic

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Mixed Herbs (rosemary, thyme, parsley)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Lightly dust the chicken with additional herbs for an extra crust if desired.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the mixed vegetables with the remaining olive oil, minced fresh garlic, and a squeeze of fresh lemon juice. Season with salt and pepper.

  • 5

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

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables, drizzle any pan juices over the top, and finish with an extra squeeze of lemon if desired.

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 a deliciously seared chicken breast encrusted with fresh herbs, perfectly paired with a medley of roasted vegetables. The dish features tender, juicy chicken enhanced with the bright flavors of garlic and lemon, creating a balanced and nourishing meal that's as visually appealing as it is tasty.

NUTRITION

329kcal
Protein
34.2g
Fat
13.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless)

1 teaspoon Olive Oil (for chicken)

1 cup Mixed Vegetables (bell pepper, zucchini, broccoli)

1 teaspoon Olive Oil (for vegetables)

1 clove Fresh Garlic

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Mixed Herbs (rosemary, thyme, parsley)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the mixed fresh herbs.

  • 2

    Lightly dust the chicken with additional herbs for an extra crust if desired.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the mixed vegetables with the remaining olive oil, minced fresh garlic, and a squeeze of fresh lemon juice. Season with salt and pepper.

  • 5

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

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables, drizzle any pan juices over the top, and finish with an extra squeeze of lemon if desired.