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 delightful combination of pan-seared chicken breast encrusted with a fragrant blend of herbs, paired with an artfully roasted medley of colorful vegetables. This meal balances lean protein and vibrant produce with a drizzle of olive oil for richness, making it both wholesome and delicious.

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NUTRITION

376kcal
Protein
38.4g
Fat
18.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (Broccoli, Carrot, Zucchini)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Minced Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the minced garlic.

  • 2

    Mix the fresh rosemary and thyme with a small drizzle of olive oil to form an herb paste. Rub this paste evenly over the chicken breast.

  • 3

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Place the vegetables in the oven and roast for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 6

    Ensure the chicken is cooked through (internal temperature of 165°F). Slice the chicken and serve it alongside the roasted vegetables.

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 delightful combination of pan-seared chicken breast encrusted with a fragrant blend of herbs, paired with an artfully roasted medley of colorful vegetables. This meal balances lean protein and vibrant produce with a drizzle of olive oil for richness, making it both wholesome and delicious.

NUTRITION

376kcal
Protein
38.4g
Fat
18.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (Broccoli, Carrot, Zucchini)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Minced Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the minced garlic.

  • 2

    Mix the fresh rosemary and thyme with a small drizzle of olive oil to form an herb paste. Rub this paste evenly over the chicken breast.

  • 3

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Place the vegetables in the oven and roast for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 6

    Ensure the chicken is cooked through (internal temperature of 165°F). Slice the chicken and serve it alongside the roasted vegetables.