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 vibrant and healthy dish featuring a succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crisp exterior of the chicken is perfectly complemented by the soft, caramelized veggies, making for a balanced and delicious meal.

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NUTRITION

342kcal
Protein
48.1g
Fat
8.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Breast

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

1 teaspoon Olive Oil

Herbs and Spices (Garlic Powder, Rosemary, Thyme) to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with garlic powder, rosemary, thyme, salt, and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a crisp, herb-crusted exterior forms and the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred on the edges.

  • 6

    Plate the chicken breast alongside the roasted vegetables and garnish with a fresh lemon wedge. Squeeze the lemon over the dish before serving to enhance the flavors.

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 vibrant and healthy dish featuring a succulent herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crisp exterior of the chicken is perfectly complemented by the soft, caramelized veggies, making for a balanced and delicious meal.

NUTRITION

342kcal
Protein
48.1g
Fat
8.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Breast

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

1 teaspoon Olive Oil

Herbs and Spices (Garlic Powder, Rosemary, Thyme) to taste

1 Lemon Wedge

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with garlic powder, rosemary, thyme, salt, and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a crisp, herb-crusted exterior forms and the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, preheat your oven to 425°F (220°C). Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred on the edges.

  • 6

    Plate the chicken breast alongside the roasted vegetables and garnish with a fresh lemon wedge. Squeeze the lemon over the dish before serving to enhance the flavors.