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 the goodness of lean pan seared chicken breast with a fragrant herb crust, perfectly accompanied by a medley of roasted vegetables. This dish marries tender, juicy chicken with caramelized, crisp vegetables for a wholesome meal that delights the palate.

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NUTRITION

328kcal
Protein
45.3g
Fat
9.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Boneless, Skinless)

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

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Herbs and Spices (Rosemary, Thyme, Salt, Pepper) to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, mix chopped rosemary, thyme, salt, and pepper.

  • 2

    Rub the herb mixture evenly over both sides of the chicken.

  • 3

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

  • 4

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

  • 5

    While the chicken is searing, preheat the oven to 425°F and spread the mixed vegetables on a baking tray.

  • 6

    Drizzle the vegetables with a little olive oil (optional) and season with salt and pepper. Roast for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Once cooked, drizzle fresh lemon juice over the chicken and serve alongside the roasted vegetables.

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 the goodness of lean pan seared chicken breast with a fragrant herb crust, perfectly accompanied by a medley of roasted vegetables. This dish marries tender, juicy chicken with caramelized, crisp vegetables for a wholesome meal that delights the palate.

NUTRITION

328kcal
Protein
45.3g
Fat
9.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Boneless, Skinless)

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

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Herbs and Spices (Rosemary, Thyme, Salt, Pepper) to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, mix chopped rosemary, thyme, salt, and pepper.

  • 2

    Rub the herb mixture evenly over both sides of the chicken.

  • 3

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

  • 4

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

  • 5

    While the chicken is searing, preheat the oven to 425°F and spread the mixed vegetables on a baking tray.

  • 6

    Drizzle the vegetables with a little olive oil (optional) and season with salt and pepper. Roast for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Once cooked, drizzle fresh lemon juice over the chicken and serve alongside the roasted vegetables.