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 delicious blend of succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and nutrient-packed veggies with aromatic herbs and a hint of olive oil, creating a satisfying meal suitable for any time of day.

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NUTRITION

425kcal
Protein
56.2g
Fat
11g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Herbs (Thyme and Rosemary)

0.5 tsp Black Pepper

1 pinch Salt

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a nonstick skillet over medium-high heat.

  • 3

    Place the chicken breast in the pan and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, preheat the oven to 425°F. 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 oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken is cooked through and the vegetables are roasted, plate the chicken and surround with the vegetables. Enjoy your balanced dish!

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 delicious blend of succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and nutrient-packed veggies with aromatic herbs and a hint of olive oil, creating a satisfying meal suitable for any time of day.

NUTRITION

425kcal
Protein
56.2g
Fat
11g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Herbs (Thyme and Rosemary)

0.5 tsp Black Pepper

1 pinch Salt

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a nonstick skillet over medium-high heat.

  • 3

    Place the chicken breast in the pan and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, preheat the oven to 425°F. 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 oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken is cooked through and the vegetables are roasted, plate the chicken and surround with the vegetables. Enjoy your balanced dish!