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 flavors of a perfectly pan-seared chicken breast, crusted with fresh herbs and spices, paired with a medley of oven-roasted vegetables. This dish balances lean protein and vibrant, crunchy vegetables with the aromatic allure of garlic and rosemary, creating a wholesome meal that's both satisfying and nutritious.

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NUTRITION

373kcal
Protein
42.7g
Fat
16.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh rosemary.

  • 2

    Preheat your oven to 425°F for the roasted vegetables.

  • 3

    In a bowl, toss the mixed vegetables with olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, until they are tender and slightly charred at the edges.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breast.

  • 6

    Cook the chicken for 5-6 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken breast with a generous serving of 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

Savor the delightful flavors of a perfectly pan-seared chicken breast, crusted with fresh herbs and spices, paired with a medley of oven-roasted vegetables. This dish balances lean protein and vibrant, crunchy vegetables with the aromatic allure of garlic and rosemary, creating a wholesome meal that's both satisfying and nutritious.

NUTRITION

373kcal
Protein
42.7g
Fat
16.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the chopped fresh rosemary.

  • 2

    Preheat your oven to 425°F for the roasted vegetables.

  • 3

    In a bowl, toss the mixed vegetables with olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, until they are tender and slightly charred at the edges.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breast.

  • 6

    Cook the chicken for 5-6 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken breast with a generous serving of roasted vegetables and serve immediately.