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 the delightful combination of herb-crusted chicken breast, perfectly pan-seared to lock in juices, paired with vibrant roasted vegetables and a side of fluffy quinoa. The aromatic herbs elevate the dish while the fresh vegetables bring crunch and bright flavors, creating a balanced, delicious meal that fits your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

386kcal
Protein
40.5g
Fat
9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

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

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Pinch of Herb Seasoning

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and generously season both sides with the herb seasoning.

  • 2

    Heat a skillet over medium-high heat and add a light spray of non-stick oil if needed. Sear the chicken breast for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature of 165°F).

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables with olive oil and a pinch of herb seasoning on a baking tray.

  • 4

    Roast the vegetables in the oven for 12-15 minutes, or until they are tender and slightly caramelized.

  • 5

    Warm the cooked quinoa if necessary. Plate the sliced chicken breast alongside a serving of roasted vegetables and a side of quinoa.

  • 6

    Serve immediately and enjoy your balanced, protein-packed 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 the delightful combination of herb-crusted chicken breast, perfectly pan-seared to lock in juices, paired with vibrant roasted vegetables and a side of fluffy quinoa. The aromatic herbs elevate the dish while the fresh vegetables bring crunch and bright flavors, creating a balanced, delicious meal that fits your nutritional goals.

NUTRITION

386kcal
Protein
40.5g
Fat
9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

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

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Pinch of Herb Seasoning

PREPARATION

  • 1

    Pat the chicken breast dry and generously season both sides with the herb seasoning.

  • 2

    Heat a skillet over medium-high heat and add a light spray of non-stick oil if needed. Sear the chicken breast for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature of 165°F).

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables with olive oil and a pinch of herb seasoning on a baking tray.

  • 4

    Roast the vegetables in the oven for 12-15 minutes, or until they are tender and slightly caramelized.

  • 5

    Warm the cooked quinoa if necessary. Plate the sliced chicken breast alongside a serving of roasted vegetables and a side of quinoa.

  • 6

    Serve immediately and enjoy your balanced, protein-packed meal.