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 perfectly balanced dinner featuring a juicy herb-crusted chicken breast seared to lock in flavors, paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish offers a delightful mix of savory, aromatic herbs and lightly caramelized veggies for a satisfying and clean meal.

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NUTRITION

407kcal
Protein
37.1g
Fat
14.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

2 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the fresh mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables in the remaining 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly caramelized.

  • 6

    Prepare the cooked quinoa according to package instructions if not already done.

  • 7

    Slice the chicken breast and serve it on a plate alongside the roasted vegetables and quinoa. Enjoy your 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

Enjoy a perfectly balanced dinner featuring a juicy herb-crusted chicken breast seared to lock in flavors, paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish offers a delightful mix of savory, aromatic herbs and lightly caramelized veggies for a satisfying and clean meal.

NUTRITION

407kcal
Protein
37.1g
Fat
14.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

2 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the fresh mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables in the remaining 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly caramelized.

  • 6

    Prepare the cooked quinoa according to package instructions if not already done.

  • 7

    Slice the chicken breast and serve it on a plate alongside the roasted vegetables and quinoa. Enjoy your balanced, flavorful meal.