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 plate of pan seared chicken breast encrusted with aromatic herbs paired with a medley of roasted vegetables. This dish offers a delightful mix of savory flavors and a satisfying crunch from the roasted vegetables, making it a perfect, lean option for any meal.

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NUTRITION

372kcal
Protein
41g
Fat
18.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the herb blend on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

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

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Once the chicken and vegetables are cooked, plate them together and serve immediately.

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 plate of pan seared chicken breast encrusted with aromatic herbs paired with a medley of roasted vegetables. This dish offers a delightful mix of savory flavors and a satisfying crunch from the roasted vegetables, making it a perfect, lean option for any meal.

NUTRITION

372kcal
Protein
41g
Fat
18.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the herb blend on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

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

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Once the chicken and vegetables are cooked, plate them together and serve immediately.