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 seared chicken breast, coated in an aromatic blend of herbs, paired with a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and vibrant, nutrient-packed veggies, making it a wholesome choice for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

360kcal
Protein
47g
Fat
14.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

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

Herbs and Spices (Rosemary, Thyme, Salt, Pepper) to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, rosemary, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for about 5-6 minutes per side until a golden crust develops and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables in the remaining teaspoon of olive oil along with a pinch of salt, pepper, and a light sprinkle of rosemary.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, stirring halfway through for even cooking.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy while hot.

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 seared chicken breast, coated in an aromatic blend of herbs, paired with a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and vibrant, nutrient-packed veggies, making it a wholesome choice for breakfast, lunch, or dinner.

NUTRITION

360kcal
Protein
47g
Fat
14.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

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

Herbs and Spices (Rosemary, Thyme, Salt, Pepper) to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, rosemary, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for about 5-6 minutes per side until a golden crust develops and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables in the remaining teaspoon of olive oil along with a pinch of salt, pepper, and a light sprinkle of rosemary.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, stirring halfway through for even cooking.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy while hot.