Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Chicken Breast; 1 serving Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper) - about 210g; 1 tsp Olive Oil; 1 tsp Dried Herbs (Thyme and Rosemary); Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a delightful plate of herb-crusted chicken breast, pan seared to a perfect golden brown and paired with a colorful medley of roasted vegetables tossed in a hint of olive oil. This meal strikes a harmonious balance of lean protein and fresh produce, accented with aromatic herbs for a satisfying and wholesome dining experience.

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NUTRITION

Protein

46g

Fat

9.5g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 serving Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper) - about 210g

1 tsp Olive Oil

1 tsp Dried Herbs (Thyme and Rosemary)

Salt and Black Pepper to taste

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PREPARATION

1
Pat the chicken breast dry with paper towels. Season both sides with salt, black pepper, and dried herbs.
2
Heat a non-stick skillet over medium-high heat and add the seasoned chicken. 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 searing, preheat your oven to 425°F. Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.
4
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes or until tender and slightly caramelized.
5
Plate the chicken breast and serve alongside a generous helping of roasted vegetables. Enjoy warm!