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 light yet satisfying dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This meal is designed to deliver balanced macros and a burst of fresh, vibrant flavors in every bite.

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NUTRITION

357kcal
Protein
39.3g
Fat
12.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1.5 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

1 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and finely chopped fresh herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

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

  • 6

    Prepare the cooked quinoa if not done in advance.

  • 7

    Plate the chicken breast alongside a serving of roasted vegetables and a side of quinoa.

  • 8

    Garnish with a sprinkle of fresh herbs 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 light yet satisfying dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This meal is designed to deliver balanced macros and a burst of fresh, vibrant flavors in every bite.

NUTRITION

357kcal
Protein
39.3g
Fat
12.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1.5 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

1 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and finely chopped fresh herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

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

  • 6

    Prepare the cooked quinoa if not done in advance.

  • 7

    Plate the chicken breast alongside a serving of roasted vegetables and a side of quinoa.

  • 8

    Garnish with a sprinkle of fresh herbs and serve immediately.