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 a perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of vibrant roasted vegetables. This dish offers a balanced blend of lean protein and nutrient-packed veggies, ideal for a wholesome and satisfying meal.

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NUTRITION

362kcal
Protein
37.1g
Fat
18.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 3-4 minutes on each side until a golden crust forms. Reduce heat as needed to ensure the chicken cooks through.

  • 4

    While the chicken is cooking, prepare the vegetables by cutting them into uniform pieces.

  • 5

    In a separate pan or the same skillet once the chicken is almost done, add the mixed vegetables and a pinch of salt and pepper. Sauté for about 5-7 minutes until tender and slightly caramelized.

  • 6

    Ensure the chicken reaches an internal temperature of 165°F before removing from heat.

  • 7

    Plate the seared chicken breast 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

Savor a perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of vibrant roasted vegetables. This dish offers a balanced blend of lean protein and nutrient-packed veggies, ideal for a wholesome and satisfying meal.

NUTRITION

362kcal
Protein
37.1g
Fat
18.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 3-4 minutes on each side until a golden crust forms. Reduce heat as needed to ensure the chicken cooks through.

  • 4

    While the chicken is cooking, prepare the vegetables by cutting them into uniform pieces.

  • 5

    In a separate pan or the same skillet once the chicken is almost done, add the mixed vegetables and a pinch of salt and pepper. Sauté for about 5-7 minutes until tender and slightly caramelized.

  • 6

    Ensure the chicken reaches an internal temperature of 165°F before removing from heat.

  • 7

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