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 delicious combination of succulent pan-seared chicken with a vibrant medley of roasted vegetables, infused with aromatic herbs. This dish delivers a satisfying, balanced meal perfect for any time of day.

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NUTRITION

406kcal
Protein
46.1g
Fat
19.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1 tablespoon Olive Oil

2 tablespoons Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, pepper, and the remaining herbs.

  • 5

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

  • 6

    Plate the chicken alongside the roasted vegetables 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 delicious combination of succulent pan-seared chicken with a vibrant medley of roasted vegetables, infused with aromatic herbs. This dish delivers a satisfying, balanced meal perfect for any time of day.

NUTRITION

406kcal
Protein
46.1g
Fat
19.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1 tablespoon Olive Oil

2 tablespoons Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, pepper, and the remaining herbs.

  • 5

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

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately.