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 herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is seared to a golden finish while a blend of rosemary, thyme, and garlic infuses every bite, and the vegetables are roasted with a drizzle of olive oil to enhance their natural sweetness.

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NUTRITION

360kcal
Protein
33.3g
Fat
18.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Extra Virgin Olive Oil

Fresh Herbs and Garlic (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, freshly ground pepper, and finely chopped herbs mixed with minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breast for 3-4 minutes per side until a golden crust forms.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables with a little olive oil, salt, and pepper on a baking sheet.

  • 4

    Place the vegetables in the oven and roast for about 15 minutes until tender and lightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), remove from the skillet and let it rest for a few minutes.

  • 6

    Slice the chicken and serve alongside the roasted vegetables. Enjoy a well-balanced meal filled with lean protein and vibrant, nutritious veggies.

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 herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is seared to a golden finish while a blend of rosemary, thyme, and garlic infuses every bite, and the vegetables are roasted with a drizzle of olive oil to enhance their natural sweetness.

NUTRITION

360kcal
Protein
33.3g
Fat
18.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Extra Virgin Olive Oil

Fresh Herbs and Garlic (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, freshly ground pepper, and finely chopped herbs mixed with minced garlic.

  • 2

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breast for 3-4 minutes per side until a golden crust forms.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables with a little olive oil, salt, and pepper on a baking sheet.

  • 4

    Place the vegetables in the oven and roast for about 15 minutes until tender and lightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), remove from the skillet and let it rest for a few minutes.

  • 6

    Slice the chicken and serve alongside the roasted vegetables. Enjoy a well-balanced meal filled with lean protein and vibrant, nutritious veggies.