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 hearty yet light dish featuring savory herb-seasoned chicken breast perfectly pan seared to lock in its juiciness, paired with a vibrant medley of roasted vegetables. Enhanced with a drizzle of olive oil, this meal is balanced in lean protein and fresh seasonal produce, delivering a satisfying blend of flavors and textures.

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NUTRITION

322kcal
Protein
37.3g
Fat
13.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1/2 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, chopped rosemary, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 3-4 minutes until golden brown and cooked through. Adjust the heat as needed to prevent burning.

  • 3

    Preheat the oven to 400°F while the chicken is cooking.

  • 4

    Toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate the chicken and arrange the vegetables alongside. Serve warm and enjoy your balanced, flavorful 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

Enjoy a hearty yet light dish featuring savory herb-seasoned chicken breast perfectly pan seared to lock in its juiciness, paired with a vibrant medley of roasted vegetables. Enhanced with a drizzle of olive oil, this meal is balanced in lean protein and fresh seasonal produce, delivering a satisfying blend of flavors and textures.

NUTRITION

322kcal
Protein
37.3g
Fat
13.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear each side for about 3-4 minutes until golden brown and cooked through. Adjust the heat as needed to prevent burning.

  • 3

    Preheat the oven to 400°F while the chicken is cooking.

  • 4

    Toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate the chicken and arrange the vegetables alongside. Serve warm and enjoy your balanced, flavorful meal.