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 beautifully balanced dish featuring a perfectly pan-seared, herb-crusted chicken breast accompanied by a colorful medley of roasted vegetables. The succulent chicken, lightly seasoned with fresh rosemary and thyme, pairs wonderfully with the caramelized natural sweetness of bell pepper, zucchini, and red onion. This dish is both nourishing and flavorful, making it an ideal choice for a wholesome meal.

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NUTRITION

333kcal
Protein
37.2g
Fat
11.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

0.5 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F and toss the mixed vegetables and garlic with a pinch of salt and pepper. Spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast 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 beautifully balanced dish featuring a perfectly pan-seared, herb-crusted chicken breast accompanied by a colorful medley of roasted vegetables. The succulent chicken, lightly seasoned with fresh rosemary and thyme, pairs wonderfully with the caramelized natural sweetness of bell pepper, zucchini, and red onion. This dish is both nourishing and flavorful, making it an ideal choice for a wholesome meal.

NUTRITION

333kcal
Protein
37.2g
Fat
11.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

0.5 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F and toss the mixed vegetables and garlic with a pinch of salt and pepper. Spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables.