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 beautifully balanced dish featuring a succulent herb-crusted chicken breast, perfectly pan-seared to lock in its natural juices, paired with a medley of roasted vegetables bursting with color and flavor. This meal offers a satisfying protein punch along with a vibrant mix of seasonal produce, ideal for a nourishing supper.

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NUTRITION

382kcal
Protein
55.1g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150g Mixed Vegetables

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and mixed herbs.

  • 2

    Heat the 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 per side until a golden crust forms.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Once the chicken is cooked through (internal temperature of 165°F), transfer it to a plate and let it rest for a few minutes.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy your nutritious, balanced meal.

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 beautifully balanced dish featuring a succulent herb-crusted chicken breast, perfectly pan-seared to lock in its natural juices, paired with a medley of roasted vegetables bursting with color and flavor. This meal offers a satisfying protein punch along with a vibrant mix of seasonal produce, ideal for a nourishing supper.

NUTRITION

382kcal
Protein
55.1g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150g Mixed Vegetables

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and mixed herbs.

  • 2

    Heat the 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 per side until a golden crust forms.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Once the chicken is cooked through (internal temperature of 165°F), transfer it to a plate and let it rest for a few minutes.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy your nutritious, balanced meal.