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 delightful balance of lean, herb-crusted chicken paired with a colorful medley of roasted vegetables. The pan searing locks in a savory crust while the vegetables roast to bring out their natural sweetness, creating a vibrant and wholesome meal.

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NUTRITION

349kcal
Protein
34.5g
Fat
18.1g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (150g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a pan over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the pan and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F for the vegetables.

  • 5

    Toss the mixed vegetables with a little olive oil, salt, and pepper on a baking tray.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Serve the pan seared chicken alongside the roasted vegetables for a balanced 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

Enjoy a delightful balance of lean, herb-crusted chicken paired with a colorful medley of roasted vegetables. The pan searing locks in a savory crust while the vegetables roast to bring out their natural sweetness, creating a vibrant and wholesome meal.

NUTRITION

349kcal
Protein
34.5g
Fat
18.1g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (150g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a pan over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the pan and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F for the vegetables.

  • 5

    Toss the mixed vegetables with a little olive oil, salt, and pepper on a baking tray.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Serve the pan seared chicken alongside the roasted vegetables for a balanced meal.