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 rustic, flavorful dish featuring tender pan-seared chicken breast with a fragrant herb crust, paired with a medley of naturally sweet roasted root vegetables. This meal balances lean protein with vibrant, earthy vegetables and a touch of olive oil, perfect for a satisfying dinner.

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NUTRITION

416kcal
Protein
37.2g
Fat
18.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 serving Parsnip (100g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle half of the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat the oven to 425°F. Chop the carrot and parsnip into evenly sized pieces.

  • 4

    Toss the chopped root vegetables with the remaining olive oil, a pinch of salt, and a dash of pepper.

  • 5

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

  • 6

    Plate the chicken breast alongside a generous serving of roasted root vegetables and serve warm.

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 rustic, flavorful dish featuring tender pan-seared chicken breast with a fragrant herb crust, paired with a medley of naturally sweet roasted root vegetables. This meal balances lean protein with vibrant, earthy vegetables and a touch of olive oil, perfect for a satisfying dinner.

NUTRITION

416kcal
Protein
37.2g
Fat
18.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 serving Parsnip (100g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle half of the olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat the oven to 425°F. Chop the carrot and parsnip into evenly sized pieces.

  • 4

    Toss the chopped root vegetables with the remaining olive oil, a pinch of salt, and a dash of pepper.

  • 5

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

  • 6

    Plate the chicken breast alongside a generous serving of roasted root vegetables and serve warm.