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 combination of tender, pan-seared chicken breast coated with aromatic herbs paired with a colorful medley of roasted vegetables. This dish delivers a perfect balance of protein and vibrant vegetable goodness, ideal for a satisfying and healthy meal.

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NUTRITION

363kcal
Protein
37.3g
Fat
18.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Carrot)

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

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

    In a small bowl, combine olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Preheat a skillet over medium-high heat and sear the chicken for about 3-4 minutes per side until golden brown.

  • 5

    Meanwhile, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Transfer vegetables to a baking sheet and roast in a preheated oven at 400°F for about 12-15 minutes until tender.

  • 7

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and let it rest for a couple of minutes.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and serve warm.

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 combination of tender, pan-seared chicken breast coated with aromatic herbs paired with a colorful medley of roasted vegetables. This dish delivers a perfect balance of protein and vibrant vegetable goodness, ideal for a satisfying and healthy meal.

NUTRITION

363kcal
Protein
37.3g
Fat
18.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Carrot)

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, combine olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Preheat a skillet over medium-high heat and sear the chicken for about 3-4 minutes per side until golden brown.

  • 5

    Meanwhile, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Transfer vegetables to a baking sheet and roast in a preheated oven at 400°F for about 12-15 minutes until tender.

  • 7

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and let it rest for a couple of minutes.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and serve warm.