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

Enjoy a delightful plate of pan-seared chicken breast seasoned with aromatic herbs, paired with a colorful medley of roasted vegetables. This dish delivers a savory balance of lean protein and vibrant vegetables, finished with a drizzle of olive oil for a silky texture and subtle richness.

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NUTRITION

393kcal
Protein
57.3g
Fat
16.1g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Extra Virgin Olive Oil

1.5 tsp Herb Blend

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the herb blend.

  • 2

    Mince the garlic and rub it on the chicken for added flavor.

  • 3

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

  • 4

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with the remaining olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for approximately 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Plate the chicken 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

Enjoy a delightful plate of pan-seared chicken breast seasoned with aromatic herbs, paired with a colorful medley of roasted vegetables. This dish delivers a savory balance of lean protein and vibrant vegetables, finished with a drizzle of olive oil for a silky texture and subtle richness.

NUTRITION

393kcal
Protein
57.3g
Fat
16.1g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Extra Virgin Olive Oil

1.5 tsp Herb Blend

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the herb blend.

  • 2

    Mince the garlic and rub it on the chicken for added flavor.

  • 3

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

  • 4

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with the remaining olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for approximately 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.