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 delicious flavors of tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish is designed to provide a balanced combination of lean protein, wholesome grains, and nutrient-packed veggies for a satisfying meal that fits perfectly within your macros.

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NUTRITION

404kcal
Protein
43.4g
Fat
10.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Mixed Vegetables (160g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

1 tbsp Fresh Herbs (4g)

1 clove Garlic (3g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, black pepper, and minced garlic.

  • 2

    Mix the chopped fresh herbs with a pinch of salt and pepper. Press this herb mixture onto both sides of the chicken breast, forming a crust.

  • 3

    Heat olive oil in a pan over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, prepare the mixed vegetables by tossing them with a touch of olive oil, salt, and pepper. Roast or sauté them until they are tender and lightly caramelized.

  • 5

    Warm the cooked quinoa if needed and serve as a bed for the chicken and vegetables.

  • 6

    Plate the pan seared chicken on top of the quinoa, arrange the roasted vegetables on the side, and garnish with a sprinkle of fresh herbs if desired. Enjoy your balanced and nutritious 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

Savor the delicious flavors of tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish is designed to provide a balanced combination of lean protein, wholesome grains, and nutrient-packed veggies for a satisfying meal that fits perfectly within your macros.

NUTRITION

404kcal
Protein
43.4g
Fat
10.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Mixed Vegetables (160g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

1 tbsp Fresh Herbs (4g)

1 clove Garlic (3g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, black pepper, and minced garlic.

  • 2

    Mix the chopped fresh herbs with a pinch of salt and pepper. Press this herb mixture onto both sides of the chicken breast, forming a crust.

  • 3

    Heat olive oil in a pan over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, prepare the mixed vegetables by tossing them with a touch of olive oil, salt, and pepper. Roast or sauté them until they are tender and lightly caramelized.

  • 5

    Warm the cooked quinoa if needed and serve as a bed for the chicken and vegetables.

  • 6

    Plate the pan seared chicken on top of the quinoa, arrange the roasted vegetables on the side, and garnish with a sprinkle of fresh herbs if desired. Enjoy your balanced and nutritious meal!