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 delightful combination of juicy pan-seared chicken breast, delicately coated in fragrant herbs, paired with a medley of roasted vegetables. This dish offers a harmonious balance of lean protein and fresh, vibrant veggies, finished with a light drizzle of olive oil for a touch of richness.

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NUTRITION

363kcal
Protein
37.2g
Fat
18g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Basil)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, and the chopped fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, add the seasoned chicken breast.

  • 4

    Sear the chicken for 2-3 minutes per side until golden, then transfer the skillet to the preheated oven to finish cooking for 10-12 minutes or until internal temperature reaches 165°F.

  • 5

    Meanwhile, toss the mixed vegetables with the remaining olive oil, salt, pepper, and a sprinkle of herbs.

  • 6

    Spread the vegetables on a baking sheet and roast them in the oven for about 15 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Plate the seared chicken alongside the roasted vegetables and serve warm.

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 delightful combination of juicy pan-seared chicken breast, delicately coated in fragrant herbs, paired with a medley of roasted vegetables. This dish offers a harmonious balance of lean protein and fresh, vibrant veggies, finished with a light drizzle of olive oil for a touch of richness.

NUTRITION

363kcal
Protein
37.2g
Fat
18g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Basil)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, and the chopped fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, add the seasoned chicken breast.

  • 4

    Sear the chicken for 2-3 minutes per side until golden, then transfer the skillet to the preheated oven to finish cooking for 10-12 minutes or until internal temperature reaches 165°F.

  • 5

    Meanwhile, toss the mixed vegetables with the remaining olive oil, salt, pepper, and a sprinkle of herbs.

  • 6

    Spread the vegetables on a baking sheet and roast them in the oven for about 15 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Plate the seared chicken alongside the roasted vegetables and serve warm.