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 dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. Lightly seared to lock in flavor and finished with a drizzle of extra virgin olive oil, this meal marries rustic charm with nutrition in every bite.

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NUTRITION

356kcal
Protein
33.4g
Fat
18.0g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (bell peppers, zucchini, red onion)

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, salt, and pepper.

  • 2

    Mix the chopped rosemary and thyme with a pinch of salt and pepper. Rub this herb mixture all over the chicken to create a crust.

  • 3

    Heat 1 tablespoon of extra virgin olive oil in a pan over medium-high heat. Once shimmering, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the vegetables in the preheated oven and roast for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Ensure the chicken reaches an internal temperature of 165°F before removing from the pan. Let it rest for a couple of minutes.

  • 7

    Plate the chicken alongside a generous serving of roasted vegetables. Serve warm and enjoy your nutritious 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

Enjoy a vibrant dish featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. Lightly seared to lock in flavor and finished with a drizzle of extra virgin olive oil, this meal marries rustic charm with nutrition in every bite.

NUTRITION

356kcal
Protein
33.4g
Fat
18.0g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Mixed Vegetables (bell peppers, zucchini, red onion)

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, salt, and pepper.

  • 2

    Mix the chopped rosemary and thyme with a pinch of salt and pepper. Rub this herb mixture all over the chicken to create a crust.

  • 3

    Heat 1 tablespoon of extra virgin olive oil in a pan over medium-high heat. Once shimmering, add the chicken breast and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the vegetables in the preheated oven and roast for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Ensure the chicken reaches an internal temperature of 165°F before removing from the pan. Let it rest for a couple of minutes.

  • 7

    Plate the chicken alongside a generous serving of roasted vegetables. Serve warm and enjoy your nutritious meal.