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

Enjoy a beautifully balanced dish featuring tender, herb-crusted chicken breast, perfectly pan-seared to lock in juices and paired with a medley of roasted vegetables and a side of fluffy quinoa. This meal is both satisfying and nutritious, bringing together aromatic herbs and a colorful array of veggies for a delightful, wholesome experience.

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NUTRITION

404kcal
Protein
43.3g
Fat
11.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 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 per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if needed, plating it alongside the sliced chicken and roasted vegetables.

  • 7

    Finish by garnishing the plate with extra fresh herbs, and serve immediately.

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

Enjoy a beautifully balanced dish featuring tender, herb-crusted chicken breast, perfectly pan-seared to lock in juices and paired with a medley of roasted vegetables and a side of fluffy quinoa. This meal is both satisfying and nutritious, bringing together aromatic herbs and a colorful array of veggies for a delightful, wholesome experience.

NUTRITION

404kcal
Protein
43.3g
Fat
11.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 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 per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if needed, plating it alongside the sliced chicken and roasted vegetables.

  • 7

    Finish by garnishing the plate with extra fresh herbs, and serve immediately.