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

A delightful, savory dish featuring a perfectly pan-seared chicken breast adorned with aromatic herbs and paired with a colorful medley of roasted vegetables. This meal offers a satisfying balance of lean protein and nutrient-packed veggies, making it an ideal option for a wholesome, flavor-packed dinner.

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NUTRITION

330kcal
Protein
33.3g
Fat
17.9g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, dried oregano, and dried thyme.

  • 2

    Heat half a tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and pan-sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables and serve immediately.

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

A delightful, savory dish featuring a perfectly pan-seared chicken breast adorned with aromatic herbs and paired with a colorful medley of roasted vegetables. This meal offers a satisfying balance of lean protein and nutrient-packed veggies, making it an ideal option for a wholesome, flavor-packed dinner.

NUTRITION

330kcal
Protein
33.3g
Fat
17.9g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, dried oregano, and dried thyme.

  • 2

    Heat half a tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the chicken breast in the skillet and pan-sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables and serve immediately.