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 vibrant flavors of this dish featuring a perfectly pan seared chicken breast with an aromatic herb crust, complemented by a medley of roasted vegetables that deliver both texture and a burst of natural sweetness. This meal is a satisfying balance of lean protein and fresh, colorful veggies, ideal for a wholesome, balanced dinner.

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NUTRITION

396kcal
Protein
56.3g
Fat
13.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

1/2 tablespoon Olive Oil

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and dried Italian herbs.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the pan.

  • 3

    Sear the chicken for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F while the chicken is searing. Spread the mixed vegetables on a baking sheet, lightly drizzle with olive oil, and season with salt, pepper, and a pinch of herbs.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, enjoying the blend of savory, herb-infused flavors and fresh, colorful textures.

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 vibrant flavors of this dish featuring a perfectly pan seared chicken breast with an aromatic herb crust, complemented by a medley of roasted vegetables that deliver both texture and a burst of natural sweetness. This meal is a satisfying balance of lean protein and fresh, colorful veggies, ideal for a wholesome, balanced dinner.

NUTRITION

396kcal
Protein
56.3g
Fat
13.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

1/2 tablespoon Olive Oil

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and dried Italian herbs.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the pan.

  • 3

    Sear the chicken for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F while the chicken is searing. Spread the mixed vegetables on a baking sheet, lightly drizzle with olive oil, and season with salt, pepper, and a pinch of herbs.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, enjoying the blend of savory, herb-infused flavors and fresh, colorful textures.