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 this succulent pan-seared chicken breast encrusted with aromatic herbs, perfectly paired with a medley of roasted seasonal vegetables. This dish brings together the crisp textures of lightly charred veggies with the tender, flavorful chicken, offering a wholesome, satisfying meal that’s as nourishing as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
38.4g
Fat
18.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, and finely chopped rosemary and thyme.

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    In the meantime, preheat your oven to 400°F. Toss the mixed vegetables with the remaining olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast them in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Plate the chicken alongside a generous serving of roasted vegetables, and garnish with additional fresh herbs if desired.

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 this succulent pan-seared chicken breast encrusted with aromatic herbs, perfectly paired with a medley of roasted seasonal vegetables. This dish brings together the crisp textures of lightly charred veggies with the tender, flavorful chicken, offering a wholesome, satisfying meal that’s as nourishing as it is delicious.

NUTRITION

400kcal
Protein
38.4g
Fat
18.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, and finely chopped rosemary and thyme.

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    In the meantime, preheat your oven to 400°F. Toss the mixed vegetables with the remaining olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast them in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Plate the chicken alongside a generous serving of roasted vegetables, and garnish with additional fresh herbs if desired.