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 a beautifully balanced dish featuring tender herb-crusted chicken, pan seared to perfection and accompanied by a vibrant medley of roasted vegetables. The blend of fresh herbs infused into the chicken creates a delicious, aromatic crust while the roasted veggies add a burst of color, flavor, and wholesome nutrition, making this meal both satisfying and health-conscious.

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NUTRITION

357kcal
Protein
45.2g
Fat
12.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Mixed Vegetables (150g)

1.5 teaspoons Olive Oil (7g)

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, preheat your oven to 425°F and 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 in a single layer and roast for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve alongside a generous portion of 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 a beautifully balanced dish featuring tender herb-crusted chicken, pan seared to perfection and accompanied by a vibrant medley of roasted vegetables. The blend of fresh herbs infused into the chicken creates a delicious, aromatic crust while the roasted veggies add a burst of color, flavor, and wholesome nutrition, making this meal both satisfying and health-conscious.

NUTRITION

357kcal
Protein
45.2g
Fat
12.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Mixed Vegetables (150g)

1.5 teaspoons Olive Oil (7g)

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, and mixed dried herbs.

  • 2

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

  • 3

    Once the oil is shimmering, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, preheat your oven to 425°F and 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 in a single layer and roast for 15-20 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Slice the rested chicken breast and serve alongside a generous portion of roasted vegetables.