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 delightful crunch of a herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish brings together aromatic herbs and a light sear, creating a well-balanced plate that is both satisfying and nutrient-rich.

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NUTRITION

392kcal
Protein
37.3g
Fat
19.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, black pepper, and finely chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet, searing each side for about 3-4 minutes until a golden crust forms.

  • 4

    Reduce heat slightly and cook until the chicken reaches an internal temperature of 165°F, about 6-8 minutes total depending on thickness.

  • 5

    Meanwhile, toss the mixed vegetables with a small amount of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in a preheated oven at 425°F for about 15-20 minutes, stirring halfway through for even cooking.

  • 7

    Plate the seared chicken with a generous serving of roasted vegetables and garnish with additional fresh herbs if desired.

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 delightful crunch of a herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish brings together aromatic herbs and a light sear, creating a well-balanced plate that is both satisfying and nutrient-rich.

NUTRITION

392kcal
Protein
37.3g
Fat
19.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, black pepper, and finely chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet, searing each side for about 3-4 minutes until a golden crust forms.

  • 4

    Reduce heat slightly and cook until the chicken reaches an internal temperature of 165°F, about 6-8 minutes total depending on thickness.

  • 5

    Meanwhile, toss the mixed vegetables with a small amount of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in a preheated oven at 425°F for about 15-20 minutes, stirring halfway through for even cooking.

  • 7

    Plate the seared chicken with a generous serving of roasted vegetables and garnish with additional fresh herbs if desired.