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 a vibrant plate featuring succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish delivers a delightful balance of savory herbs, tender chicken, and lightly caramelized veggies, making it a nourishing and elegant meal.

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NUTRITION

367kcal
Protein
42.4g
Fat
18.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 cup Mixed Vegetables

1 Garlic Clove

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Heat half of the olive oil in a skillet over medium-high heat. Add the minced garlic and sauté briefly until fragrant.

  • 4

    Place the chicken breast in the skillet and sear for 2-3 minutes on each side until a golden crust forms.

  • 5

    Meanwhile, toss the mixed vegetables with the remaining olive oil, a pinch of salt and pepper, and a drizzle of lemon juice. Spread them on a baking sheet.

  • 6

    After searing, transfer the chicken breast to the baking sheet with the vegetables.

  • 7

    Roast in the preheated oven for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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 a vibrant plate featuring succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish delivers a delightful balance of savory herbs, tender chicken, and lightly caramelized veggies, making it a nourishing and elegant meal.

NUTRITION

367kcal
Protein
42.4g
Fat
18.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 cup Mixed Vegetables

1 Garlic Clove

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Heat half of the olive oil in a skillet over medium-high heat. Add the minced garlic and sauté briefly until fragrant.

  • 4

    Place the chicken breast in the skillet and sear for 2-3 minutes on each side until a golden crust forms.

  • 5

    Meanwhile, toss the mixed vegetables with the remaining olive oil, a pinch of salt and pepper, and a drizzle of lemon juice. Spread them on a baking sheet.

  • 6

    After searing, transfer the chicken breast to the baking sheet with the vegetables.

  • 7

    Roast in the preheated oven for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.