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 dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs paired with a medley of roasted vegetables. This recipe delivers a vibrant mix of textures and flavors, offering a satisfying, clean meal that's perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

377kcal
Protein
35.6g
Fat
17.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with salt, pepper, garlic powder, chopped fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 3-4 minutes on each side until a golden herb crust forms.

  • 3

    While the chicken is cooking, toss the mixed vegetables in a bowl with olive oil, salt, and pepper.

  • 4

    Transfer the vegetables to a preheated oven at 400°F (200°C) or add them to a separate pan and roast or sauté concurrently until tender, about 10-15 minutes.

  • 5

    Ensure the chicken is cooked through (internal temperature of 165°F/74°C) before slicing.

  • 6

    Plate the herb-crusted chicken alongside the roasted vegetables for a balanced, flavorful 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

Enjoy a beautifully balanced dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs paired with a medley of roasted vegetables. This recipe delivers a vibrant mix of textures and flavors, offering a satisfying, clean meal that's perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

377kcal
Protein
35.6g
Fat
17.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with salt, pepper, garlic powder, chopped fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 3-4 minutes on each side until a golden herb crust forms.

  • 3

    While the chicken is cooking, toss the mixed vegetables in a bowl with olive oil, salt, and pepper.

  • 4

    Transfer the vegetables to a preheated oven at 400°F (200°C) or add them to a separate pan and roast or sauté concurrently until tender, about 10-15 minutes.

  • 5

    Ensure the chicken is cooked through (internal temperature of 165°F/74°C) before slicing.

  • 6

    Plate the herb-crusted chicken alongside the roasted vegetables for a balanced, flavorful meal.