Seared Chicken Breast with Herb Rice and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Herb Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Herb Rice and Roasted Vegetables

Enjoy a savory dinner featuring a perfectly seared chicken breast crowned with fragrant herbs, paired with a fluffy herb-infused brown rice and a medley of roasted potatoes and carrots. A light mixed greens salad with a citrusy olive oil dressing adds a refreshing finish to this balanced, nutritious plate.

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NUTRITION

423kcal
Protein
46.2g
Fat
8.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (~135g)

1/2 cup cooked Brown Rice (~100g)

1/4 cup Diced Potatoes (~40g)

1/4 cup Diced Carrots (~30g)

1 cup Mixed Greens (~30g)

1/2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Chopped Fresh Herbs

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PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and a tablespoon of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add a little cooking spray or a minimal amount of oil. Sear the chicken breast for 5-6 minutes on each side until fully cooked and golden on the outside. Remove from heat and let it rest.

  • 3

    In a small pot, warm the cooked brown rice over low heat and stir in the remaining tablespoon of chopped herbs for an aromatic herb rice.

  • 4

    Preheat your oven to 400°F. Toss the diced potatoes and carrots with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and lightly browned.

  • 5

    For the salad, combine the mixed greens in a bowl. Drizzle with lemon juice and the remaining olive oil, tossing gently to coat.

  • 6

    Plate the seared chicken alongside a serving of herb rice, topped with a heap of roasted vegetables, and a side salad. Enjoy your balanced and flavorful dinner!

Seared Chicken Breast with Herb Rice and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Herb Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Herb Rice and Roasted Vegetables

Enjoy a savory dinner featuring a perfectly seared chicken breast crowned with fragrant herbs, paired with a fluffy herb-infused brown rice and a medley of roasted potatoes and carrots. A light mixed greens salad with a citrusy olive oil dressing adds a refreshing finish to this balanced, nutritious plate.

NUTRITION

423kcal
Protein
46.2g
Fat
8.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (~135g)

1/2 cup cooked Brown Rice (~100g)

1/4 cup Diced Potatoes (~40g)

1/4 cup Diced Carrots (~30g)

1 cup Mixed Greens (~30g)

1/2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Chopped Fresh Herbs

PREPARATION

  • 1

    Season the chicken breast on both sides with salt, pepper, and a tablespoon of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add a little cooking spray or a minimal amount of oil. Sear the chicken breast for 5-6 minutes on each side until fully cooked and golden on the outside. Remove from heat and let it rest.

  • 3

    In a small pot, warm the cooked brown rice over low heat and stir in the remaining tablespoon of chopped herbs for an aromatic herb rice.

  • 4

    Preheat your oven to 400°F. Toss the diced potatoes and carrots with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and lightly browned.

  • 5

    For the salad, combine the mixed greens in a bowl. Drizzle with lemon juice and the remaining olive oil, tossing gently to coat.

  • 6

    Plate the seared chicken alongside a serving of herb rice, topped with a heap of roasted vegetables, and a side salad. Enjoy your balanced and flavorful dinner!