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 herb-crusted pan seared chicken paired with perfectly roasted seasonal vegetables and a side of fluffy quinoa. This dish offers a satisfying balance of lean protein, nutrient-packed veggies, and a healthy serving of whole grains, making it a delicious, well-rounded meal for dinner.

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NUTRITION

393kcal
Protein
41.3g
Fat
10.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1 tablespoon Herb Seasoning (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Pat the chicken breast dry and generously season both sides with the herb seasoning.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a crispy, herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking tray and roast them in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if necessary and plate alongside the chicken and roasted vegetables.

  • 7

    Serve immediately and enjoy this balanced, flavorful 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 herb-crusted pan seared chicken paired with perfectly roasted seasonal vegetables and a side of fluffy quinoa. This dish offers a satisfying balance of lean protein, nutrient-packed veggies, and a healthy serving of whole grains, making it a delicious, well-rounded meal for dinner.

NUTRITION

393kcal
Protein
41.3g
Fat
10.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1 tablespoon Herb Seasoning (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Pat the chicken breast dry and generously season both sides with the herb seasoning.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a crispy, herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking tray and roast them in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if necessary and plate alongside the chicken and roasted vegetables.

  • 7

    Serve immediately and enjoy this balanced, flavorful meal.