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 delightfully crispy herb-crusted chicken breast paired with vibrant roasted vegetables. The tender, juicy chicken is infused with aromatic rosemary and thyme, while the medley of colorful vegetables provides a refreshing crunch and natural sweetness. This dish delivers satisfying protein and balanced flavors in every bite.

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NUTRITION

347kcal
Protein
43g
Fat
12.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1.5 teaspoons Olive Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Dried Thyme

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PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt and pepper if desired.

  • 2

    In a small bowl, combine dried rosemary and dried thyme. Rub the herb mixture over the chicken breast to form a light crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the chicken breast and sear each side for about 3-4 minutes until a golden crust forms.

  • 4

    Reduce heat to medium and continue cooking the chicken breast for an additional 4-5 minutes per side until fully cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized around the edges.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing. Plate the chicken 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

Enjoy a delightfully crispy herb-crusted chicken breast paired with vibrant roasted vegetables. The tender, juicy chicken is infused with aromatic rosemary and thyme, while the medley of colorful vegetables provides a refreshing crunch and natural sweetness. This dish delivers satisfying protein and balanced flavors in every bite.

NUTRITION

347kcal
Protein
43g
Fat
12.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

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

1.5 teaspoons Olive Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Dried Thyme

PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt and pepper if desired.

  • 2

    In a small bowl, combine dried rosemary and dried thyme. Rub the herb mixture over the chicken breast to form a light crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the chicken breast and sear each side for about 3-4 minutes until a golden crust forms.

  • 4

    Reduce heat to medium and continue cooking the chicken breast for an additional 4-5 minutes per side until fully cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized around the edges.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing. Plate the chicken alongside the roasted vegetables and serve immediately.