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 succulent pan-seared chicken, encrusted with fragrant herbs, paired with a medley of oven-roasted vegetables. This dish harmoniously balances lean protein and vibrant, nutrient-rich produce for a light yet satisfying meal.

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NUTRITION

337kcal
Protein
46.2g
Fat
11.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half the olive oil in a skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sear for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F.

  • 5

    Toss the mixed vegetables and garlic with the remaining olive oil, a pinch of salt, and pepper on a baking sheet.

  • 6

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

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and garnish with any leftover fresh herbs, if desired.

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 succulent pan-seared chicken, encrusted with fragrant herbs, paired with a medley of oven-roasted vegetables. This dish harmoniously balances lean protein and vibrant, nutrient-rich produce for a light yet satisfying meal.

NUTRITION

337kcal
Protein
46.2g
Fat
11.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half the olive oil in a skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sear for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F.

  • 5

    Toss the mixed vegetables and garlic with the remaining olive oil, a pinch of salt, and pepper on a baking sheet.

  • 6

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

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and garnish with any leftover fresh herbs, if desired.