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 succulent pan-seared chicken breast with an herbaceous crust, paired with a medley of roasted vegetables. This dish balances tender, juicy protein with the natural sweetness and crunch of seasonal produce, all brought together with aromatic herbs and a drizzle of olive oil.

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NUTRITION

286kcal
Protein
38.4g
Fat
9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 2

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

  • 3

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms; reduce heat slightly and cook through until the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with extra fresh herbs if desired and serve 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 succulent pan-seared chicken breast with an herbaceous crust, paired with a medley of roasted vegetables. This dish balances tender, juicy protein with the natural sweetness and crunch of seasonal produce, all brought together with aromatic herbs and a drizzle of olive oil.

NUTRITION

286kcal
Protein
38.4g
Fat
9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 2

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

  • 3

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms; reduce heat slightly and cook through until the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet and roast for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with extra fresh herbs if desired and serve warm.