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 simple elegance of pan-seared chicken breast, perfectly crusted with a medley of fresh herbs, and accompanied by a colorful assortment of roasted vegetables. This dish delivers a hearty burst of flavor with every bite, making it a wholesome choice for breakfast, lunch, or dinner while keeping the macronutrient balance in check.

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NUTRITION

381kcal
Protein
54.3g
Fat
10.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 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 on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, spread the mixed vegetables on a baking sheet, drizzle lightly with a dash of olive oil, and season with salt and pepper.

  • 5

    Roast the vegetables in a preheated oven at 425°F for 10-12 minutes until tender and slightly charred.

  • 6

    Serve the sliced chicken breast alongside the roasted vegetables and garnish with a squeeze of lemon juice.

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 simple elegance of pan-seared chicken breast, perfectly crusted with a medley of fresh herbs, and accompanied by a colorful assortment of roasted vegetables. This dish delivers a hearty burst of flavor with every bite, making it a wholesome choice for breakfast, lunch, or dinner while keeping the macronutrient balance in check.

NUTRITION

381kcal
Protein
54.3g
Fat
10.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

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

  • 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 on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, spread the mixed vegetables on a baking sheet, drizzle lightly with a dash of olive oil, and season with salt and pepper.

  • 5

    Roast the vegetables in a preheated oven at 425°F for 10-12 minutes until tender and slightly charred.

  • 6

    Serve the sliced chicken breast alongside the roasted vegetables and garnish with a squeeze of lemon juice.