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 deliciously light yet nourishing meal featuring tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. The dish is perfectly balanced to deliver satisfying protein while highlighting aromatic herbs and a slight crisp from a quick sear, making it a delightful option for any meal of the day.

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NUTRITION

413kcal
Protein
37.8g
Fat
11.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Carrots

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with salt and pepper. Rub with finely chopped fresh herbs and minced garlic.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, preheat the oven to 400°F and toss broccoli and carrots with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

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

  • 6

    Warm the cooked quinoa if needed. Plate the quinoa, top with sliced chicken breast, and arrange the roasted vegetables alongside.

  • 7

    Serve immediately 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 deliciously light yet nourishing meal featuring tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. The dish is perfectly balanced to deliver satisfying protein while highlighting aromatic herbs and a slight crisp from a quick sear, making it a delightful option for any meal of the day.

NUTRITION

413kcal
Protein
37.8g
Fat
11.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Carrots

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat dry the chicken breast and season both sides with salt and pepper. Rub with finely chopped fresh herbs and minced garlic.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, preheat the oven to 400°F and toss broccoli and carrots with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

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

  • 6

    Warm the cooked quinoa if needed. Plate the quinoa, top with sliced chicken breast, and arrange the roasted vegetables alongside.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.