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 comforting combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted seasonal vegetables and a side of fluffy quinoa. Each bite delivers a satisfying blend of savory herbs, wholesome produce, and lean protein, making it an ideal choice for a balanced, nutrient-packed meal.

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NUTRITION

384kcal
Protein
45.7g
Fat
10.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Carrots)

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 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 cooks, preheat your oven to 400°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables and quinoa, drizzling any pan juices over the top for extra flavor.

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 comforting combination of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted seasonal vegetables and a side of fluffy quinoa. Each bite delivers a satisfying blend of savory herbs, wholesome produce, and lean protein, making it an ideal choice for a balanced, nutrient-packed meal.

NUTRITION

384kcal
Protein
45.7g
Fat
10.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Carrots)

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 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 cooks, preheat your oven to 400°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables and quinoa, drizzling any pan juices over the top for extra flavor.