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 savory dish where tender, juicy chicken breast is seasoned with a vibrant herb crust and perfectly pan-seared to lock in moisture, served alongside a colorful medley of roasted vegetables that deliver a balance of crunch and natural sweetness.

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NUTRITION

344kcal
Protein
40.3g
Fat
10g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    In a small bowl, mix chopped fresh herbs and minced garlic; press this mixture onto the chicken breast to form a crust.

  • 3

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

  • 4

    Place the chicken in the hot skillet and sear for about 3-4 minutes per side until a golden crust forms and the chicken is cooked through.

  • 5

    While the chicken is searing, spread the mixed vegetables on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in a preheated 400°F oven for about 12-15 minutes until tender and slightly charred.

  • 7

    Serve the herb-crusted chicken 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

Enjoy a savory dish where tender, juicy chicken breast is seasoned with a vibrant herb crust and perfectly pan-seared to lock in moisture, served alongside a colorful medley of roasted vegetables that deliver a balance of crunch and natural sweetness.

NUTRITION

344kcal
Protein
40.3g
Fat
10g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    In a small bowl, mix chopped fresh herbs and minced garlic; press this mixture onto the chicken breast to form a crust.

  • 3

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

  • 4

    Place the chicken in the hot skillet and sear for about 3-4 minutes per side until a golden crust forms and the chicken is cooked through.

  • 5

    While the chicken is searing, spread the mixed vegetables on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in a preheated 400°F oven for about 12-15 minutes until tender and slightly charred.

  • 7

    Serve the herb-crusted chicken alongside the roasted vegetables.