Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 tsp Olive Oil (for searing); 1 cup Mixed Vegetables (bell peppers, zucchini, red onion); 0.5 tsp Olive Oil (for roasting vegetables); 1 tbsp Fresh Rosemary; 1 tbsp Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a delicious and satisfying meal featuring a perfectly pan-seared chicken breast with a fragrant herb crust, paired with a vibrant medley of roasted vegetables. This dish offers a flavorful balance of tender protein and caramelized veggies, making it ideal for a wholesome dinner that fuels your body.

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NUTRITION

Protein

46g

Fat

10.2g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for searing)

1 cup Mixed Vegetables (bell peppers, zucchini, red onion)

0.5 tsp Olive Oil (for roasting vegetables)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt and pepper.
2
Mix the chopped fresh rosemary and thyme, then press this herb mixture onto the chicken to form a crust.
3
Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side, ensuring a golden crust forms.
4
Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with 0.5 teaspoon olive oil, salt, and pepper on a baking sheet.
5
Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.
6
Serve the pan-seared herb-crusted chicken alongside the roasted vegetables, and enjoy your balanced meal.