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 savory dish featuring a perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This meal boasts a delightful combination of crisp vegetables and juicy chicken, enhanced with a hint of olive oil and fresh herbs to elevate every bite.

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NUTRITION

375kcal
Protein
55.2g
Fat
11.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F (220°C) and toss the mixed vegetables with a little salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Once both components are ready, serve the herb-crusted chicken alongside the roasted vegetables, and enjoy while warm.

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 savory dish featuring a perfectly pan-seared chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This meal boasts a delightful combination of crisp vegetables and juicy chicken, enhanced with a hint of olive oil and fresh herbs to elevate every bite.

NUTRITION

375kcal
Protein
55.2g
Fat
11.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F (220°C) and toss the mixed vegetables with a little salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Once both components are ready, serve the herb-crusted chicken alongside the roasted vegetables, and enjoy while warm.