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 beautifully balanced dish featuring a herb-crusted chicken breast seared to perfection, paired with a colorful medley of roasted vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the natural flavors for a light yet satisfying meal that fits perfectly into your healthy eating plan.

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NUTRITION

362kcal
Protein
37.2g
Fat
18g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, fresh rosemary, and thyme.

  • 2

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

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms. Reduce heat if needed to avoid burning the herbs.

  • 4

    Remove the chicken from the skillet and set aside.

  • 5

    Add the mixed vegetables to the skillet, stirring occasionally. Let them roast in the residual oil and chicken juices for about 5-7 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve atop the roasted vegetables. Optionally, drizzle any leftover pan juices over the top for added flavor.

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 beautifully balanced dish featuring a herb-crusted chicken breast seared to perfection, paired with a colorful medley of roasted vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the natural flavors for a light yet satisfying meal that fits perfectly into your healthy eating plan.

NUTRITION

362kcal
Protein
37.2g
Fat
18g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, fresh rosemary, and thyme.

  • 2

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

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms. Reduce heat if needed to avoid burning the herbs.

  • 4

    Remove the chicken from the skillet and set aside.

  • 5

    Add the mixed vegetables to the skillet, stirring occasionally. Let them roast in the residual oil and chicken juices for about 5-7 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve atop the roasted vegetables. Optionally, drizzle any leftover pan juices over the top for added flavor.