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 vibrant flavors of pan-seared chicken accented with a fragrant herb crust, served alongside a colorful medley of roasted vegetables and a light serving of quinoa. This dish is perfectly balanced to fuel your day with lean protein, wholesome carbs, and delicious taste in every bite.

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NUTRITION

329kcal
Protein
35.6g
Fat
9.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1/3 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with your favorite herbs such as thyme, rosemary, salt, and pepper to form a crust.

  • 2

    Preheat a skillet over medium-high heat and add olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in a preheated oven at 425°F for 15-20 minutes until tender and slightly caramelized.

  • 6

    If not already prepared, cook quinoa according to package directions and measure out 1/3 cup once cooked.

  • 7

    Slice the pan-seared chicken and plate alongside the roasted vegetables and quinoa.

  • 8

    Garnish with a sprinkle of fresh herbs and enjoy your balanced, flavorful 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 vibrant flavors of pan-seared chicken accented with a fragrant herb crust, served alongside a colorful medley of roasted vegetables and a light serving of quinoa. This dish is perfectly balanced to fuel your day with lean protein, wholesome carbs, and delicious taste in every bite.

NUTRITION

329kcal
Protein
35.6g
Fat
9.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1/3 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with your favorite herbs such as thyme, rosemary, salt, and pepper to form a crust.

  • 2

    Preheat a skillet over medium-high heat and add olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in a preheated oven at 425°F for 15-20 minutes until tender and slightly caramelized.

  • 6

    If not already prepared, cook quinoa according to package directions and measure out 1/3 cup once cooked.

  • 7

    Slice the pan-seared chicken and plate alongside the roasted vegetables and quinoa.

  • 8

    Garnish with a sprinkle of fresh herbs and enjoy your balanced, flavorful meal.