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 succulent pan-seared chicken breast encrusted with fragrant herbs, accompanied by a vibrant medley of roasted vegetables and sweet potato. This balanced dish offers a delightful mix of textures and flavors – from the crispy herb exterior of the chicken to the tender, caramelized vegetables – making it a perfect wholesome meal for dinner.

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NUTRITION

417kcal
Protein
37g
Fat
18g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Mixed Vegetables (~150g)

1 medium Sweet Potato (~100g)

1 tbsp Olive Oil (~14g)

1 tsp Herbs and Spices (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the chicken breast for about 5-6 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the mixed vegetables and cubed sweet potato with a drizzle of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables and sweet potato on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and sweet potato. Serve warm and enjoy your balanced, flavorful meal.

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 succulent pan-seared chicken breast encrusted with fragrant herbs, accompanied by a vibrant medley of roasted vegetables and sweet potato. This balanced dish offers a delightful mix of textures and flavors – from the crispy herb exterior of the chicken to the tender, caramelized vegetables – making it a perfect wholesome meal for dinner.

NUTRITION

417kcal
Protein
37g
Fat
18g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Mixed Vegetables (~150g)

1 medium Sweet Potato (~100g)

1 tbsp Olive Oil (~14g)

1 tsp Herbs and Spices (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the chicken breast for about 5-6 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the mixed vegetables and cubed sweet potato with a drizzle of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables and sweet potato on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and sweet potato. Serve warm and enjoy your balanced, flavorful meal.