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 tender pan-seared chicken breast encrusted with a fragrant blend of rosemary, thyme, and oregano, paired with a colorful medley of roasted vegetables. This dish delivers a perfect balance of lean protein and fresh, vibrant flavors, finished with a delicate drizzle of olive oil for a subtle, satisfying richness.

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NUTRITION

454kcal
Protein
54g
Fat
20.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

1 tablespoon Olive Oil

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1/4 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a heavy skillet over medium-high heat and add a small amount of olive oil.

  • 3

    Place the seasoned chicken in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

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

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and lightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced, protein-packed 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

Savor tender pan-seared chicken breast encrusted with a fragrant blend of rosemary, thyme, and oregano, paired with a colorful medley of roasted vegetables. This dish delivers a perfect balance of lean protein and fresh, vibrant flavors, finished with a delicate drizzle of olive oil for a subtle, satisfying richness.

NUTRITION

454kcal
Protein
54g
Fat
20.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

1 tablespoon Olive Oil

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1/4 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a heavy skillet over medium-high heat and add a small amount of olive oil.

  • 3

    Place the seasoned chicken in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

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

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and lightly caramelized.

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced, protein-packed meal.