Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 2 cups Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper); 0.5 tablespoon Olive Oil; 0.25 teaspoon Dried Thyme; 0.25 teaspoon Garlic Powder; 1 teaspoon Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor the robust flavors of pan seared chicken paired with a medley of roasted vegetables, all enhanced with a delicate herb crust. This dish offers a satisfying balance of lean protein and fresh produce, accented with a drizzle of olive oil and a splash of lemon for brightness.

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NUTRITION

Protein

35.1g

Fat

12.6g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

0.5 tablespoon Olive Oil

0.25 teaspoon Dried Thyme

0.25 teaspoon Garlic Powder

1 teaspoon Lemon Juice

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PREPARATION

1
Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, dried thyme, and garlic powder.
2
Heat a non-stick skillet over medium-high heat and add 0.5 tablespoon of olive oil. Once shimmering, add the chicken breast.
3
Sear the chicken for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
4
Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.
5
Spread the vegetables on a baking tray and roast in the oven for 15-20 minutes until tender and slightly caramelized.
6
Squeeze fresh lemon juice over the chicken once cooked to brighten the flavors.
7
Plate the chicken alongside the roasted vegetables and serve immediately.