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 delightful crunch of a herb-crusted chicken breast paired with a medley of roasted vegetables and a hint of citrus. This balanced dish delivers a rich, savory flavor with a colorful presentation, perfect for a wholesome and energizing meal.

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NUTRITION

402kcal
Protein
39.5g
Fat
16.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1.5 cups Mixed Vegetables

1/2 medium Sweet Potato

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, thyme, and minced garlic. Drizzle with lemon juice to infuse a bright note.

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear each side until golden brown, about 4-5 minutes per side. Ensure the chicken is cooked through.

  • 3

    Preheat the oven to 425°F.

  • 4

    Chop the sweet potato into small cubes and combine with the mixed vegetables. Toss them lightly with a bit of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes or until tender and slightly charred on the edges.

  • 6

    Plate the seared chicken alongside the roasted vegetables and sweet potato cubes for a 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 delightful crunch of a herb-crusted chicken breast paired with a medley of roasted vegetables and a hint of citrus. This balanced dish delivers a rich, savory flavor with a colorful presentation, perfect for a wholesome and energizing meal.

NUTRITION

402kcal
Protein
39.5g
Fat
16.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1.5 cups Mixed Vegetables

1/2 medium Sweet Potato

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, thyme, and minced garlic. Drizzle with lemon juice to infuse a bright note.

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear each side until golden brown, about 4-5 minutes per side. Ensure the chicken is cooked through.

  • 3

    Preheat the oven to 425°F.

  • 4

    Chop the sweet potato into small cubes and combine with the mixed vegetables. Toss them lightly with a bit of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes or until tender and slightly charred on the edges.

  • 6

    Plate the seared chicken alongside the roasted vegetables and sweet potato cubes for a balanced, flavorful meal.