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 flavor of a perfectly pan-seared chicken breast coated in a blend of fresh herbs, complemented by a vibrant medley of roasted vegetables. This dish offers a balance of lean protein and nutrient-packed vegetables, finished with a hint of lemon for a refreshing touch.

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NUTRITION

395kcal
Protein
37.8g
Fat
18.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt and pepper.

  • 5

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

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing. Serve it alongside the roasted vegetables and garnish with a lemon wedge for an added burst of freshness.

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 flavor of a perfectly pan-seared chicken breast coated in a blend of fresh herbs, complemented by a vibrant medley of roasted vegetables. This dish offers a balance of lean protein and nutrient-packed vegetables, finished with a hint of lemon for a refreshing touch.

NUTRITION

395kcal
Protein
37.8g
Fat
18.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt and pepper.

  • 5

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

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing. Serve it alongside the roasted vegetables and garnish with a lemon wedge for an added burst of freshness.