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 vibrant and wholesome dish featuring a perfectly pan-seared, herb-crusted chicken breast paired with a medley of roasted vegetables. This meal balances savory, herbaceous flavors with the natural sweetness of roasted produce, creating a delicious and satisfying plate perfect for any meal of the day.

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NUTRITION

394kcal
Protein
35g
Fat
18.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrot, Red Bell Pepper)

1 tablespoon Olive Oil

1 tablespoon Breadcrumbs

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Combine breadcrumbs, dried rosemary, and dried thyme in a small dish. Lightly press the chicken breast into this herb mixture to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a little salt, pepper, and a drizzle of olive oil if desired, and spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside a generous serving of 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 vibrant and wholesome dish featuring a perfectly pan-seared, herb-crusted chicken breast paired with a medley of roasted vegetables. This meal balances savory, herbaceous flavors with the natural sweetness of roasted produce, creating a delicious and satisfying plate perfect for any meal of the day.

NUTRITION

394kcal
Protein
35g
Fat
18.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrot, Red Bell Pepper)

1 tablespoon Olive Oil

1 tablespoon Breadcrumbs

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Combine breadcrumbs, dried rosemary, and dried thyme in a small dish. Lightly press the chicken breast into this herb mixture to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a little salt, pepper, and a drizzle of olive oil if desired, and spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside a generous serving of roasted vegetables and serve immediately.