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 tender pan seared chicken with a fragrant herb crust, perfectly complemented by a vibrant medley of roasted vegetables. A balanced dish that delights the palate with savory, aromatic flavors and a satisfying crunch from the veggies.

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NUTRITION

386kcal
Protein
38.2g
Fat
18.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry and evenly rub it with fresh rosemary, thyme, and garlic powder.

  • 2

    Heat olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt and pepper, and spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes, or until tender and lightly charred around the edges.

  • 6

    Plate the seared chicken alongside the roasted vegetables 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 tender pan seared chicken with a fragrant herb crust, perfectly complemented by a vibrant medley of roasted vegetables. A balanced dish that delights the palate with savory, aromatic flavors and a satisfying crunch from the veggies.

NUTRITION

386kcal
Protein
38.2g
Fat
18.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry and evenly rub it with fresh rosemary, thyme, and garlic powder.

  • 2

    Heat olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt and pepper, and spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes, or until tender and lightly charred around the edges.

  • 6

    Plate the seared chicken alongside the roasted vegetables and serve immediately.