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 perfectly balanced plate featuring a juicy, herb-crusted chicken breast pan seared to golden perfection, accompanied by a medley of roasted seasonal vegetables. This dish offers a burst of freshness with every bite, highlighted by aromatic herbs and a savory, satisfying finish that's both nourishing and flavorful.

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NUTRITION

335kcal
Protein
43.4g
Fat
9g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Finely chop the rosemary, thyme, and garlic. Press the chopped herbs and garlic onto the chicken breast to create a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the chicken in the skillet, herb side down first, and sear for about 4-5 minutes until golden brown. Flip and cook for an additional 4-5 minutes until the chicken is cooked through.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired. Roast them on a baking sheet for about 15 minutes until tender and slightly charred.

  • 6

    Serve the herb-crusted chicken sliced over a bed of roasted vegetables. Enjoy your nutritious, balanced 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 perfectly balanced plate featuring a juicy, herb-crusted chicken breast pan seared to golden perfection, accompanied by a medley of roasted seasonal vegetables. This dish offers a burst of freshness with every bite, highlighted by aromatic herbs and a savory, satisfying finish that's both nourishing and flavorful.

NUTRITION

335kcal
Protein
43.4g
Fat
9g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Finely chop the rosemary, thyme, and garlic. Press the chopped herbs and garlic onto the chicken breast to create a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Place the chicken in the skillet, herb side down first, and sear for about 4-5 minutes until golden brown. Flip and cook for an additional 4-5 minutes until the chicken is cooked through.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired. Roast them on a baking sheet for about 15 minutes until tender and slightly charred.

  • 6

    Serve the herb-crusted chicken sliced over a bed of roasted vegetables. Enjoy your nutritious, balanced meal!