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 vibrant flavors of tender pan-seared chicken breast coated in a fragrant herb crust, perfectly paired with a medley of roasted vegetables. This dish features a delightful balance of juicy protein and crisp, caramelized veggies, enhanced with aromatic fresh herbs and a splash of olive oil.

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NUTRITION

365kcal
Protein
37.2g
Fat
18.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Start by patting the chicken breast dry with paper towels. Season both sides lightly with salt, pepper, garlic powder, chopped fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side, ensuring a golden, herb-crusted finish.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and lightly caramelized.

  • 6

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted to perfection, plate them together and serve immediately.

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 vibrant flavors of tender pan-seared chicken breast coated in a fragrant herb crust, perfectly paired with a medley of roasted vegetables. This dish features a delightful balance of juicy protein and crisp, caramelized veggies, enhanced with aromatic fresh herbs and a splash of olive oil.

NUTRITION

365kcal
Protein
37.2g
Fat
18.5g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Start by patting the chicken breast dry with paper towels. Season both sides lightly with salt, pepper, garlic powder, chopped fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side, ensuring a golden, herb-crusted finish.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and lightly caramelized.

  • 6

    Once the chicken reaches an internal temperature of 165°F and the vegetables are roasted to perfection, plate them together and serve immediately.