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 delightful combination of tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features chicken breast seasoned with aromatic rosemary, thyme, and garlic, perfectly pan seared to lock in juicy flavors while the vegetables are roasted to bring out their natural sweetness. A simple yet satisfying meal ideal for a nutritious dinner.

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NUTRITION

374kcal
Protein
37.4g
Fat
18.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F (220°C). Toss the mixed vegetables with the remaining olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    Once the chicken is cooked, let it rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside the 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 the delightful combination of tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features chicken breast seasoned with aromatic rosemary, thyme, and garlic, perfectly pan seared to lock in juicy flavors while the vegetables are roasted to bring out their natural sweetness. A simple yet satisfying meal ideal for a nutritious dinner.

NUTRITION

374kcal
Protein
37.4g
Fat
18.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F (220°C). Toss the mixed vegetables with the remaining olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    Once the chicken is cooked, let it rest for a few minutes before slicing.

  • 6

    Plate the sliced chicken alongside the roasted vegetables and serve warm.