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, herb-infused chicken breast paired with a colorful medley of roasted vegetables. This dish is expertly pan-seared and finished with a light crust of fresh rosemary and thyme, accented by a drizzle of olive oil that enhances the natural flavors without overwhelming them. It's a balanced meal that is as visually appealing as it is delicious.

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NUTRITION

364kcal
Protein
37.2g
Fat
18.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrot, Zucchini)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with garlic powder, salt, pepper, and then press fresh rosemary and thyme onto the surface to create a herb crust.

  • 2

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

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss your mixed vegetables (broccoli, carrots, and zucchini) with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 4

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Plate the herb-crusted chicken alongside a generous serving of roasted vegetables. Optionally, drizzle a bit of extra fresh herbs or lemon zest on top for added brightness before serving.

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, herb-infused chicken breast paired with a colorful medley of roasted vegetables. This dish is expertly pan-seared and finished with a light crust of fresh rosemary and thyme, accented by a drizzle of olive oil that enhances the natural flavors without overwhelming them. It's a balanced meal that is as visually appealing as it is delicious.

NUTRITION

364kcal
Protein
37.2g
Fat
18.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrot, Zucchini)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with garlic powder, salt, pepper, and then press fresh rosemary and thyme onto the surface to create a herb crust.

  • 2

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

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss your mixed vegetables (broccoli, carrots, and zucchini) with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 4

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 5

    Plate the herb-crusted chicken alongside a generous serving of roasted vegetables. Optionally, drizzle a bit of extra fresh herbs or lemon zest on top for added brightness before serving.