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 tender herb-crusted chicken breast perfectly pan-seared to a golden finish, accompanied by a medley of roasted vegetables and a bed of fluffy quinoa. This balanced meal is bursting with fresh flavors and is ideal for a nourishing dinner that’s both satisfying and light.

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NUTRITION

337kcal
Protein
35.8g
Fat
9.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

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

Approx. 1/3 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the fresh herbs.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Warm the cooked quinoa if needed and plate as a base.

  • 5

    Slice the rested chicken breast and place on top of the quinoa, then add the roasted vegetables alongside.

  • 6

    Drizzle with fresh lemon juice before serving for an extra burst of brightness.

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 tender herb-crusted chicken breast perfectly pan-seared to a golden finish, accompanied by a medley of roasted vegetables and a bed of fluffy quinoa. This balanced meal is bursting with fresh flavors and is ideal for a nourishing dinner that’s both satisfying and light.

NUTRITION

337kcal
Protein
35.8g
Fat
9.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

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

Approx. 1/3 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the fresh herbs.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Warm the cooked quinoa if needed and plate as a base.

  • 5

    Slice the rested chicken breast and place on top of the quinoa, then add the roasted vegetables alongside.

  • 6

    Drizzle with fresh lemon juice before serving for an extra burst of brightness.