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 beautifully balanced dinner featuring succulent pan-seared chicken breast encrusted with a medley of fresh herbs, paired with a colorful assortment of roasted vegetables. This dish is designed to deliver a lean protein boost with vibrant, caramelized veggies, making it both satisfying and nutritious.

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NUTRITION

347kcal
Protein
38g
Fat
14g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tsp Olive Oil

Herbs and Spices (thyme, rosemary, oregano, salt, pepper)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with a mix of chopped thyme, rosemary, oregano, salt, and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden and crispy on the outside.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables in 1 tsp of olive oil and a light sprinkle of herbs, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly browned, stirring halfway for even cooking.

  • 6

    Once the chicken is cooked through (internal temperature should reach 165°F), remove from the pan and let it rest for a few minutes before slicing.

  • 7

    Plate the sliced 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 beautifully balanced dinner featuring succulent pan-seared chicken breast encrusted with a medley of fresh herbs, paired with a colorful assortment of roasted vegetables. This dish is designed to deliver a lean protein boost with vibrant, caramelized veggies, making it both satisfying and nutritious.

NUTRITION

347kcal
Protein
38g
Fat
14g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tsp Olive Oil

Herbs and Spices (thyme, rosemary, oregano, salt, pepper)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with a mix of chopped thyme, rosemary, oregano, salt, and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden and crispy on the outside.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables in 1 tsp of olive oil and a light sprinkle of herbs, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly browned, stirring halfway for even cooking.

  • 6

    Once the chicken is cooked through (internal temperature should reach 165°F), remove from the pan and let it rest for a few minutes before slicing.

  • 7

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