Herb-Crusted Pan Seared Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Root Vegetables

Enjoy a savory dish featuring tender, pan-seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted root vegetables. The dish offers a perfect balance of lean protein and earthy sweetness, lightly drizzled with olive oil and accented with garlic and fresh herbs.

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NUTRITION

351kcal
Protein
32.6g
Fat
17.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Carrots

1/2 cup Parsnips

1 tbsp Olive Oil

Garlic, Rosemary, and Thyme

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and minced garlic mixed with chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 400°F. Toss the halved carrots and parsnips in olive oil, a pinch of salt, pepper, and extra chopped herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    Plate the chicken breast alongside a serving of the roasted vegetables. Drizzle any remaining pan juices over the chicken for added flavor and serve immediately.

Herb-Crusted Pan Seared Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Root Vegetables

Enjoy a savory dish featuring tender, pan-seared chicken breast with a fragrant herb crust paired with a colorful medley of roasted root vegetables. The dish offers a perfect balance of lean protein and earthy sweetness, lightly drizzled with olive oil and accented with garlic and fresh herbs.

NUTRITION

351kcal
Protein
32.6g
Fat
17.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Carrots

1/2 cup Parsnips

1 tbsp Olive Oil

Garlic, Rosemary, and Thyme

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and minced garlic mixed with chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 400°F. Toss the halved carrots and parsnips in olive oil, a pinch of salt, pepper, and extra chopped herbs if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    Plate the chicken breast alongside a serving of the roasted vegetables. Drizzle any remaining pan juices over the chicken for added flavor and serve immediately.