Herb-Roasted Ebly with Seared Chicken and Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Ebly with Seared Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ebly with Seared Chicken and Vegetables

Savor a delightful fusion of hearty ebly, succulent seared chicken, and a medley of roasted vegetables, all accented with aromatic herbs. The dish features juicy, herb-seasoned chicken paired with tender wheat berries and colorful veggies, offering a balanced meal that's both comforting and vibrant.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
40g
Fat
10.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

1/2 cup cooked Ebly (Wheat Berries)

1 cup mixed vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the mixed vegetables with olive oil, chopped rosemary and thyme, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and finely chopped rosemary and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 4-5 minutes on each side until golden and cooked through.

  • 6

    Prepare the ebly (cooked wheat berries) as per package directions if not pre-cooked. Warm them slightly if needed.

  • 7

    To serve, layer a base of ebly on the plate, top with seared chicken, and arrange the roasted vegetables around. Garnish with extra herbs if desired.

Herb-Roasted Ebly with Seared Chicken and Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Ebly with Seared Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ebly with Seared Chicken and Vegetables

Savor a delightful fusion of hearty ebly, succulent seared chicken, and a medley of roasted vegetables, all accented with aromatic herbs. The dish features juicy, herb-seasoned chicken paired with tender wheat berries and colorful veggies, offering a balanced meal that's both comforting and vibrant.

NUTRITION

363kcal
Protein
40g
Fat
10.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

1/2 cup cooked Ebly (Wheat Berries)

1 cup mixed vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the mixed vegetables with olive oil, chopped rosemary and thyme, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and finely chopped rosemary and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 4-5 minutes on each side until golden and cooked through.

  • 6

    Prepare the ebly (cooked wheat berries) as per package directions if not pre-cooked. Warm them slightly if needed.

  • 7

    To serve, layer a base of ebly on the plate, top with seared chicken, and arrange the roasted vegetables around. Garnish with extra herbs if desired.