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 delicate flavors of herb-infused chicken paired with a vibrant medley of roasted vegetables. This dish features a perfectly seared chicken breast, enriched with aromatic rosemary and thyme, served alongside colorful, tender vegetables drizzled in olive oil, offering a satisfying blend of textures and flavors that are both wholesome and satisfying.

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NUTRITION

392kcal
Protein
40.2g
Fat
19g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast Fillet

200g Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and then season it generously with salt, black pepper, and finely chopped fresh herbs along with minced garlic.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and 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 caramelized.

  • 6

    Once the chicken is cooked, remove from the skillet and let it rest for a few minutes before slicing.

  • 7

    Serve the pan seared herb-crusted chicken alongside the roasted vegetables for a balanced, flavorful 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

Savor the delicate flavors of herb-infused chicken paired with a vibrant medley of roasted vegetables. This dish features a perfectly seared chicken breast, enriched with aromatic rosemary and thyme, served alongside colorful, tender vegetables drizzled in olive oil, offering a satisfying blend of textures and flavors that are both wholesome and satisfying.

NUTRITION

392kcal
Protein
40.2g
Fat
19g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast Fillet

200g Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and then season it generously with salt, black pepper, and finely chopped fresh herbs along with minced garlic.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F and 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 caramelized.

  • 6

    Once the chicken is cooked, remove from the skillet and let it rest for a few minutes before slicing.

  • 7

    Serve the pan seared herb-crusted chicken alongside the roasted vegetables for a balanced, flavorful meal.