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 perfectly seared chicken breast encrusted with fragrant herbs, paired with a medley of roasted vegetables. This dish boasts a delightful balance of savory flavors and a satisfying crunch from the vegetables, making it a nourishing and delicious meal ideal for any time of day.

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NUTRITION

380kcal
Protein
53.4g
Fat
11g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. Toss the mixed vegetables with olive oil, minced garlic, a pinch of salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 12-15 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Serve alongside the roasted vegetables.

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 perfectly seared chicken breast encrusted with fragrant herbs, paired with a medley of roasted vegetables. This dish boasts a delightful balance of savory flavors and a satisfying crunch from the vegetables, making it a nourishing and delicious meal ideal for any time of day.

NUTRITION

380kcal
Protein
53.4g
Fat
11g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. Toss the mixed vegetables with olive oil, minced garlic, a pinch of salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 12-15 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Serve alongside the roasted vegetables.