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 vibrant dish featuring a succulent herb-crusted chicken breast, perfectly pan-seared to lock in flavor and juiciness, paired with a medley of roasted vegetables and a side of fluffy quinoa. The aromatic blend of rosemary, thyme, and garlic elevates the savory profile, making every bite a balanced delight perfect for a health-conscious meal.

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NUTRITION

381kcal
Protein
39.5g
Fat
10.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Zucchini

1/2 cup Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a small bowl, mix the chopped rosemary, thyme, and minced garlic.

  • 2

    Season the chicken breast generously with salt, pepper, and the herb mixture, pressing lightly to adhere.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the chopped broccoli, zucchini, and bell pepper in the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 12-15 minutes, until they are tender and slightly charred.

  • 6

    Warm the cooked quinoa if needed. Plate the sliced herb-crusted chicken breast with a side of roasted vegetables and a serving of quinoa. Enjoy!

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 vibrant dish featuring a succulent herb-crusted chicken breast, perfectly pan-seared to lock in flavor and juiciness, paired with a medley of roasted vegetables and a side of fluffy quinoa. The aromatic blend of rosemary, thyme, and garlic elevates the savory profile, making every bite a balanced delight perfect for a health-conscious meal.

NUTRITION

381kcal
Protein
39.5g
Fat
10.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Zucchini

1/2 cup Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a small bowl, mix the chopped rosemary, thyme, and minced garlic.

  • 2

    Season the chicken breast generously with salt, pepper, and the herb mixture, pressing lightly to adhere.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the chopped broccoli, zucchini, and bell pepper in the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 12-15 minutes, until they are tender and slightly charred.

  • 6

    Warm the cooked quinoa if needed. Plate the sliced herb-crusted chicken breast with a side of roasted vegetables and a serving of quinoa. Enjoy!