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

Savor succulent pan-seared chicken adorned with a vibrant herb crust, paired with a medley of roasted vegetables that boast a perfect balance of sweetness and spice. The dish delivers a harmonious blend of textures and flavors, making it a wholesome meal suited for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
46.3g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

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

1 tablespoon Fresh Herbs (Rosemary, Thyme, Oregano)

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until it develops a golden herb crust and is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F and toss the mixed vegetables with remaining herbs, garlic (minced), a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking tray and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken alongside a generous serving of 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

Savor succulent pan-seared chicken adorned with a vibrant herb crust, paired with a medley of roasted vegetables that boast a perfect balance of sweetness and spice. The dish delivers a harmonious blend of textures and flavors, making it a wholesome meal suited for any time of the day.

NUTRITION

366kcal
Protein
46.3g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

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

1 tablespoon Fresh Herbs (Rosemary, Thyme, Oregano)

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until it develops a golden herb crust and is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F and toss the mixed vegetables with remaining herbs, garlic (minced), a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking tray and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken alongside a generous serving of roasted vegetables and serve warm.