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 dinner featuring a tender, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The savory, aromatic herbs enhance the natural flavors of the chicken, while the lightly roasted veggies add a pop of color and texture to this delicately seasoned dish.

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NUTRITION

390kcal
Protein
56.8g
Fat
11g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 Garlic Clove

1 tsp Herb Blend (Thyme, Rosemary, Oregano)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and half of the herb blend.

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for 2-3 minutes on each side until a golden crust forms.

  • 4

    While the chicken sears, toss the mixed vegetables with olive oil, minced garlic, the remaining herb blend, salt, and pepper. Spread them out in a single layer on a baking sheet.

  • 5

    Transfer the vegetables to the preheated oven and roast for 15-18 minutes until tender and slightly browned.

  • 6

    After searing, reduce the heat to medium-low and cover the skillet with a lid, cooking the chicken for an additional 5-7 minutes or until the internal temperature reaches 165°F.

  • 7

    Plate the rested chicken breast alongside 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

Enjoy a perfectly balanced dinner featuring a tender, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The savory, aromatic herbs enhance the natural flavors of the chicken, while the lightly roasted veggies add a pop of color and texture to this delicately seasoned dish.

NUTRITION

390kcal
Protein
56.8g
Fat
11g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 Garlic Clove

1 tsp Herb Blend (Thyme, Rosemary, Oregano)

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and half of the herb blend.

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for 2-3 minutes on each side until a golden crust forms.

  • 4

    While the chicken sears, toss the mixed vegetables with olive oil, minced garlic, the remaining herb blend, salt, and pepper. Spread them out in a single layer on a baking sheet.

  • 5

    Transfer the vegetables to the preheated oven and roast for 15-18 minutes until tender and slightly browned.

  • 6

    After searing, reduce the heat to medium-low and cover the skillet with a lid, cooking the chicken for an additional 5-7 minutes or until the internal temperature reaches 165°F.

  • 7

    Plate the rested chicken breast alongside a generous serving of roasted vegetables, and serve immediately.