Herb-Crusted Pan Seared Chicken with Roasted Garlic

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 Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Garlic

Delight in this savory dish featuring a tender pan-seared chicken breast encrusted with aromatic rosemary and thyme, accented by sweet roasted garlic. Served alongside a nutritious bed of fluffy quinoa, this meal balances robust herb flavors with a light, satisfying finish.

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NUTRITION

400kcal
Protein
40g
Fat
15g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

2 Roasted Garlic Cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 cup Cooked Quinoa

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, combine chopped roasted garlic, fresh rosemary, fresh thyme, and 1 tsp of olive oil.

  • 3

    Evenly coat the chicken breast with the herb and garlic mixture, pressing it onto the surface to form a crust.

  • 4

    Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the chicken breast in the skillet and cook for about 5-6 minutes on each side, or until fully cooked through and the crust is nicely browned.

  • 6

    While the chicken cooks, prepare 0.5 cup of cooked quinoa as per package instructions if not already made.

  • 7

    Serve the herb-crusted chicken over a bed of quinoa, garnishing with any leftover roasted garlic and herbs.

Herb-Crusted Pan Seared Chicken with Roasted Garlic

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 Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Garlic

Delight in this savory dish featuring a tender pan-seared chicken breast encrusted with aromatic rosemary and thyme, accented by sweet roasted garlic. Served alongside a nutritious bed of fluffy quinoa, this meal balances robust herb flavors with a light, satisfying finish.

NUTRITION

400kcal
Protein
40g
Fat
15g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Olive Oil

2 Roasted Garlic Cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, combine chopped roasted garlic, fresh rosemary, fresh thyme, and 1 tsp of olive oil.

  • 3

    Evenly coat the chicken breast with the herb and garlic mixture, pressing it onto the surface to form a crust.

  • 4

    Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the chicken breast in the skillet and cook for about 5-6 minutes on each side, or until fully cooked through and the crust is nicely browned.

  • 6

    While the chicken cooks, prepare 0.5 cup of cooked quinoa as per package instructions if not already made.

  • 7

    Serve the herb-crusted chicken over a bed of quinoa, garnishing with any leftover roasted garlic and herbs.