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 blend of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is elegantly seasoned with rosemary and thyme, offering a satisfying combination of savory flavors and balanced textures.

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NUTRITION

398kcal
Protein
37.2g
Fat
15g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Roasted Mixed Vegetables

2 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 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, dried rosemary, and dried thyme.

  • 2

    Heat a skillet over medium-high heat and add 1 tsp of olive oil. Place the chicken breast in the skillet and sear for 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 425°F. Toss the mixed vegetables lightly with the remaining 1 tsp of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    If not pre-cooked, prepare 1/2 cup of quinoa according to package instructions by simmering in water until fluffy.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables and a serving of quinoa. Serve warm and enjoy your balanced 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 blend of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is elegantly seasoned with rosemary and thyme, offering a satisfying combination of savory flavors and balanced textures.

NUTRITION

398kcal
Protein
37.2g
Fat
15g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Roasted Mixed Vegetables

2 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a skillet over medium-high heat and add 1 tsp of olive oil. Place the chicken breast in the skillet and sear for 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 425°F. Toss the mixed vegetables lightly with the remaining 1 tsp of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    If not pre-cooked, prepare 1/2 cup of quinoa according to package instructions by simmering in water until fluffy.

  • 5

    Plate the pan-seared chicken alongside the roasted vegetables and a serving of quinoa. Serve warm and enjoy your balanced meal.