Herb-Crusted Pan Seared Chicken with Roasted Garlic Potatoes

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 Garlic Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Garlic Potatoes

Savor tender, pan-seared chicken breast encrusted with a blend of fresh herbs and spices, perfectly paired with golden roasted garlic potatoes. This dish offers a harmonious balance of lean protein, flavorful herbs, and a hint of rustic charm from roasted garlic, making it an ideal choice for a wholesome dinner.

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NUTRITION

375kcal
Protein
38.5g
Fat
11.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

150 grams Baby Potatoes

0.5 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and halve the baby potatoes. In a bowl, toss them with half the olive oil, one minced garlic clove, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 25-30 minutes until golden and tender.

  • 4

    While the potatoes roast, pat the chicken breast dry. In a small bowl, combine chopped fresh rosemary, thyme, the remaining minced garlic, salt, and pepper.

  • 5

    Coat the chicken breast evenly with the herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Once hot, add the chicken breast and sear for 4-5 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 7

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate a portion of roasted garlic potatoes alongside the sliced herb-crusted chicken and serve immediately.

Herb-Crusted Pan Seared Chicken with Roasted Garlic Potatoes

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 Garlic Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Garlic Potatoes

Savor tender, pan-seared chicken breast encrusted with a blend of fresh herbs and spices, perfectly paired with golden roasted garlic potatoes. This dish offers a harmonious balance of lean protein, flavorful herbs, and a hint of rustic charm from roasted garlic, making it an ideal choice for a wholesome dinner.

NUTRITION

375kcal
Protein
38.5g
Fat
11.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

150 grams Baby Potatoes

0.5 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and halve the baby potatoes. In a bowl, toss them with half the olive oil, one minced garlic clove, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 25-30 minutes until golden and tender.

  • 4

    While the potatoes roast, pat the chicken breast dry. In a small bowl, combine chopped fresh rosemary, thyme, the remaining minced garlic, salt, and pepper.

  • 5

    Coat the chicken breast evenly with the herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Once hot, add the chicken breast and sear for 4-5 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 7

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate a portion of roasted garlic potatoes alongside the sliced herb-crusted chicken and serve immediately.