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 plate of tender pan-seared chicken breast seasoned with aromatic herbs, served alongside a colorful medley of roasted vegetables. This dish balances succulent protein with the natural sweetness of vegetables, finished with a drizzle of olive oil for a satisfying, clean meal.

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NUTRITION

369kcal
Protein
33.2g
Fat
19.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 piece (approx. 5 oz) Chicken Breast

1 tablespoon Olive Oil

1 cup Mixed Roasted Vegetables

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with garlic powder, dried thyme, dried rosemary, salt, and pepper as desired.

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and cook for 5-6 minutes on each side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the mixed vegetables with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and lightly browned.

  • 6

    Plate the 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 vibrant plate of tender pan-seared chicken breast seasoned with aromatic herbs, served alongside a colorful medley of roasted vegetables. This dish balances succulent protein with the natural sweetness of vegetables, finished with a drizzle of olive oil for a satisfying, clean meal.

NUTRITION

369kcal
Protein
33.2g
Fat
19.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 piece (approx. 5 oz) Chicken Breast

1 tablespoon Olive Oil

1 cup Mixed Roasted Vegetables

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with garlic powder, dried thyme, dried rosemary, salt, and pepper as desired.

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and cook for 5-6 minutes on each side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the mixed vegetables with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and lightly browned.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.