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 dish featuring tender pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. Perfect for any meal, this dish layers the savory flavors of garlic, thyme, and rosemary with the natural sweetness of roasted veggies, creating a satisfying and wholesome plate.

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NUTRITION

333kcal
Protein
45.5g
Fat
10.1g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables

1 teaspoon Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with garlic powder, dried thyme, dried rosemary, and lemon zest.

  • 2

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

  • 3

    Once the oil is hot, add the seasoned chicken breast and sear for approximately 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Plate the chicken 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 dish featuring tender pan-seared chicken breast with a fragrant herb crust paired with a medley of roasted vegetables. Perfect for any meal, this dish layers the savory flavors of garlic, thyme, and rosemary with the natural sweetness of roasted veggies, creating a satisfying and wholesome plate.

NUTRITION

333kcal
Protein
45.5g
Fat
10.1g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables

1 teaspoon Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with garlic powder, dried thyme, dried rosemary, and lemon zest.

  • 2

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

  • 3

    Once the oil is hot, add the seasoned chicken breast and sear for approximately 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately.