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 the vibrant flavors of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seared to a golden-brown finish, while the vegetables are roasted to tender perfection, creating a balanced meal that delights the senses with every bite.

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NUTRITION

356kcal
Protein
39.2g
Fat
9.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a skillet over medium-high heat and add olive oil.

  • 3

    Add the chicken breast to the skillet and sear for about 3-4 minutes per side until a golden crust forms.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the mixed vegetables and minced garlic with a little extra salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes until tender and lightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature should reach 165°F), slice and 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 the vibrant flavors of this herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seared to a golden-brown finish, while the vegetables are roasted to tender perfection, creating a balanced meal that delights the senses with every bite.

NUTRITION

356kcal
Protein
39.2g
Fat
9.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat a skillet over medium-high heat and add olive oil.

  • 3

    Add the chicken breast to the skillet and sear for about 3-4 minutes per side until a golden crust forms.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the mixed vegetables and minced garlic with a little extra salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes until tender and lightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature should reach 165°F), slice and serve alongside the roasted vegetables.