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 pan seared chicken breast encrusted with a medley of fresh herbs, paired with a vibrant mix of roasted vegetables lightly dressed in olive oil. This dish offers a mouthwatering balance of tender protein and the naturally sweet flavors of seasonal veggies, ideal for a nutritious meal any time of day.

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NUTRITION

333kcal
Protein
33.7g
Fat
18g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1 cup Mixed Vegetables (red bell pepper & zucchini, approx. 150g)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it generously with salt, pepper, and finely chopped fresh herbs (rosemary and thyme) on both sides.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the meat is cooked through (internal temperature should reach 165°F).

  • 4

    While the chicken cooks, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of a little olive oil if desired.

  • 5

    In a separate pan or in the oven at 400°F, roast the vegetables for about 10-12 minutes until they are tender and lightly caramelized.

  • 6

    Once cooked, plate the seared chicken alongside the roasted vegetables and drizzle with lemon juice for a fresh finish.

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 pan seared chicken breast encrusted with a medley of fresh herbs, paired with a vibrant mix of roasted vegetables lightly dressed in olive oil. This dish offers a mouthwatering balance of tender protein and the naturally sweet flavors of seasonal veggies, ideal for a nutritious meal any time of day.

NUTRITION

333kcal
Protein
33.7g
Fat
18g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1 cup Mixed Vegetables (red bell pepper & zucchini, approx. 150g)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it generously with salt, pepper, and finely chopped fresh herbs (rosemary and thyme) on both sides.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the meat is cooked through (internal temperature should reach 165°F).

  • 4

    While the chicken cooks, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of a little olive oil if desired.

  • 5

    In a separate pan or in the oven at 400°F, roast the vegetables for about 10-12 minutes until they are tender and lightly caramelized.

  • 6

    Once cooked, plate the seared chicken alongside the roasted vegetables and drizzle with lemon juice for a fresh finish.