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 succulent herb-crusted chicken breast paired with a medley of roasted vegetables and a hint of quinoa for a balanced bite. The chicken is pan-seared to lock in its natural juices and coated in aromatic herbs, while the vegetables are roasted to perfection, delivering a satisfying crunch and deep flavor.

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NUTRITION

345kcal
Protein
40.5g
Fat
9.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Diced Carrots

1/4 cup Cooked Quinoa

2 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with chopped herbs (such as thyme, rosemary, and parsley), salt, and pepper to create a flavorful crust.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and let rest.

  • 3

    Preheat the oven to 400°F. In a mixing bowl, combine the mixed vegetables and diced carrots with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper. Toss well to coat.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Warm the cooked quinoa if necessary, then plate it as a base. Slice the rested chicken breast and arrange it on top of the quinoa. Scatter the roasted vegetables around the chicken and serve immediately.

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 succulent herb-crusted chicken breast paired with a medley of roasted vegetables and a hint of quinoa for a balanced bite. The chicken is pan-seared to lock in its natural juices and coated in aromatic herbs, while the vegetables are roasted to perfection, delivering a satisfying crunch and deep flavor.

NUTRITION

345kcal
Protein
40.5g
Fat
9.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Diced Carrots

1/4 cup Cooked Quinoa

2 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with chopped herbs (such as thyme, rosemary, and parsley), salt, and pepper to create a flavorful crust.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and let rest.

  • 3

    Preheat the oven to 400°F. In a mixing bowl, combine the mixed vegetables and diced carrots with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper. Toss well to coat.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Warm the cooked quinoa if necessary, then plate it as a base. Slice the rested chicken breast and arrange it on top of the quinoa. Scatter the roasted vegetables around the chicken and serve immediately.