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 vibrant and wholesome meal featuring pan-seared chicken breast encrusted with aromatic herbs paired with a colorful medley of roasted vegetables. This dish brings a balance of lean protein and fresh produce, enhanced with a hint of garlic and a drizzle of olive oil, perfect for a satisfying and nourishing dinner.

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NUTRITION

330kcal
Protein
33.3g
Fat
13.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs and Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and chopped fresh herbs mixed with minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the mixed vegetables with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast if desired 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

Enjoy a vibrant and wholesome meal featuring pan-seared chicken breast encrusted with aromatic herbs paired with a colorful medley of roasted vegetables. This dish brings a balance of lean protein and fresh produce, enhanced with a hint of garlic and a drizzle of olive oil, perfect for a satisfying and nourishing dinner.

NUTRITION

330kcal
Protein
33.3g
Fat
13.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs and Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and chopped fresh herbs mixed with minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the mixed vegetables with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast if desired and serve alongside the roasted vegetables.