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 this wholesome dish featuring tender pan-seared chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted vegetables that bring bright flavors and a satisfying crunch. Perfect for a balanced meal at any time of day, this plate combines lean protein and vibrant veggies in an elegant yet simple preparation.

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NUTRITION

375kcal
Protein
55g
Fat
10.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, place the chicken breast in the pan and sear for about 4-5 minutes per side until nicely browned and cooked through.

  • 4

    In a separate bowl, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Either add the vegetables to the skillet once the chicken is nearly cooked or roast them in an oven preheated to 400°F for about 15 minutes until tender with slight caramelization.

  • 6

    Serve the herb-crusted chicken sliced alongside the roasted vegetables for a balanced, nutritious 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 this wholesome dish featuring tender pan-seared chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted vegetables that bring bright flavors and a satisfying crunch. Perfect for a balanced meal at any time of day, this plate combines lean protein and vibrant veggies in an elegant yet simple preparation.

NUTRITION

375kcal
Protein
55g
Fat
10.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the oil is hot, place the chicken breast in the pan and sear for about 4-5 minutes per side until nicely browned and cooked through.

  • 4

    In a separate bowl, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Either add the vegetables to the skillet once the chicken is nearly cooked or roast them in an oven preheated to 400°F for about 15 minutes until tender with slight caramelization.

  • 6

    Serve the herb-crusted chicken sliced alongside the roasted vegetables for a balanced, nutritious meal.