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 beautifully seared chicken breast encrusted with aromatic herbs paired with a vibrant medley of roasted vegetables. This dish brings together the crisp-tender texture of seasonal produce with the succulent, flavorful chicken, making it a wholesome and satisfying option for any meal.

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NUTRITION

391kcal
Protein
37.6g
Fat
18.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

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

1 tsp Dried Thyme

1 tsp Dried Rosemary

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, dried thyme, dried rosemary, and garlic powder to form a flavorful herb crust.

  • 2

    Heat a skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Plate the herb-crusted 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

Enjoy a beautifully seared chicken breast encrusted with aromatic herbs paired with a vibrant medley of roasted vegetables. This dish brings together the crisp-tender texture of seasonal produce with the succulent, flavorful chicken, making it a wholesome and satisfying option for any meal.

NUTRITION

391kcal
Protein
37.6g
Fat
18.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

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

1 tsp Dried Thyme

1 tsp Dried Rosemary

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, dried thyme, dried rosemary, and garlic powder to form a flavorful herb crust.

  • 2

    Heat a skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Plate the herb-crusted chicken breast alongside the roasted vegetables and serve immediately.