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 combination of a perfectly pan-seared herb-crusted chicken breast paired with an assortment of vibrant roasted vegetables. This dish offers a harmonious blend of savory, fresh herbs and caramelized veggies, delivering a satisfying meal that's both flavorful and nutritious.

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NUTRITION

304kcal
Protein
38.3g
Fat
9.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

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

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until a golden herb crust forms, then reduce heat to medium and cook until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the mixed vegetables and garlic with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly caramelized.

  • 6

    Serve the pan-seared chicken alongside a generous helping of roasted vegetables for a balanced and satisfying meal.

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 combination of a perfectly pan-seared herb-crusted chicken breast paired with an assortment of vibrant roasted vegetables. This dish offers a harmonious blend of savory, fresh herbs and caramelized veggies, delivering a satisfying meal that's both flavorful and nutritious.

NUTRITION

304kcal
Protein
38.3g
Fat
9.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

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

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until a golden herb crust forms, then reduce heat to medium and cook until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the mixed vegetables and garlic with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly caramelized.

  • 6

    Serve the pan-seared chicken alongside a generous helping of roasted vegetables for a balanced and satisfying meal.