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

Savor the delightful combination of a beautifully seared herb-crusted chicken breast paired with a medley of roasted mixed vegetables and a side of fluffy quinoa. This dish offers a harmony of textures and flavors, with aromatic herbs enhancing the succulent chicken, while the roasted vegetables bring a natural sweetness and crunch to every bite.

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NUTRITION

325kcal
Protein
36.5g
Fat
9.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Roasted Mixed Vegetables

1 tsp Olive Oil

1/3 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast generously with a blend of herbs such as rosemary and thyme, along with salt and pepper for a flavorful crust.

  • 3

    Heat a skillet over medium heat and add a drizzle of olive oil. Sear the chicken breast for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 5

    Prepare the cooked quinoa if not already done, ensuring it’s warm and fluffy.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and a serving of quinoa. Garnish with extra fresh herbs if desired 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

Savor the delightful combination of a beautifully seared herb-crusted chicken breast paired with a medley of roasted mixed vegetables and a side of fluffy quinoa. This dish offers a harmony of textures and flavors, with aromatic herbs enhancing the succulent chicken, while the roasted vegetables bring a natural sweetness and crunch to every bite.

NUTRITION

325kcal
Protein
36.5g
Fat
9.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Roasted Mixed Vegetables

1 tsp Olive Oil

1/3 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast generously with a blend of herbs such as rosemary and thyme, along with salt and pepper for a flavorful crust.

  • 3

    Heat a skillet over medium heat and add a drizzle of olive oil. Sear the chicken breast for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 5

    Prepare the cooked quinoa if not already done, ensuring it’s warm and fluffy.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and a serving of quinoa. Garnish with extra fresh herbs if desired and serve immediately.