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: 6 oz Chicken Breast; 1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion); 2 tsp Olive Oil; 1 tbsp Fresh Mixed Herbs (Thyme, Rosemary, Parsley); 1 tsp Garlic Powder; Salt & Pepper to taste

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 tender pan-seared chicken breast encrusted with aromatic herbs, perfectly paired with a medley of roasted vegetables. The dish offers a delightful balance of lean protein and seasonal produce with a hint of olive oil drizzle, delivering a satisfying and nourishing meal.

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NUTRITION

Protein

42.8g

Fat

13.5g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

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

2 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (Thyme, Rosemary, Parsley)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and chopped fresh herbs.
2
Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil.
3
Place the chicken breast in the skillet and pan sear for about 3-4 minutes per side until golden brown and cooked through.
4
Preheat the oven to 425°F. While the chicken is resting, toss the mixed vegetables with the remaining teaspoon of olive oil, salt, and pepper.
5
Spread the vegetables on a baking sheet and roast for 12-15 minutes, stirring halfway through, until tender and slightly caramelized.
6
Slice the chicken breast and serve alongside the roasted vegetables. Enjoy!