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 crusted with a medley of fresh herbs paired with a vibrant mix of roasted vegetables. This dish offers a delightful balance of savory proteins and lightly caramelized veggies, perfect for a wholesome meal any time of day.

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NUTRITION

328kcal
Protein
45.7g
Fat
10g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142 g)

1 cup Mixed Vegetables (150 g)

1 teaspoon Olive Oil (4.5 g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Start by patting the chicken breast dry with a paper towel. Season both sides generously with salt and pepper.

  • 2

    In a small bowl, mix the fresh rosemary and thyme. Rub this herb mixture evenly over the chicken breast to create a flavorful crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken breast in the pan.

  • 4

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 400°F. Toss the mixed vegetables with a little extra salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast in the oven for 10-12 minutes until they are tender and lightly caramelized.

  • 7

    Plate the pan-seared 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 beautifully seared chicken breast crusted with a medley of fresh herbs paired with a vibrant mix of roasted vegetables. This dish offers a delightful balance of savory proteins and lightly caramelized veggies, perfect for a wholesome meal any time of day.

NUTRITION

328kcal
Protein
45.7g
Fat
10g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142 g)

1 cup Mixed Vegetables (150 g)

1 teaspoon Olive Oil (4.5 g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Start by patting the chicken breast dry with a paper towel. Season both sides generously with salt and pepper.

  • 2

    In a small bowl, mix the fresh rosemary and thyme. Rub this herb mixture evenly over the chicken breast to create a flavorful crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken breast in the pan.

  • 4

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 400°F. Toss the mixed vegetables with a little extra salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast in the oven for 10-12 minutes until they are tender and lightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables, and serve immediately.