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 perfectly pan-seared chicken breast with a zesty herb crust, paired with a colorful medley of oven-roasted vegetables. This dish is both vibrant and satisfying, delivering a delightful crunch from the roasted veggies and a burst of aromatic herbs on tender chicken, perfect for a balanced dinner experience.

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NUTRITION

331kcal
Protein
34.2g
Fat
17.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Broccoli)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

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 finely chopped rosemary, thyme, and minced garlic.

  • 3

    Rub the herb mixture evenly over the chicken to form a crust.

  • 4

    Heat the olive oil in a pan over medium-high heat.

  • 5

    Place the chicken in the pan and sear for about 4-5 minutes per side, or until golden brown and cooked through.

  • 6

    Preheat the oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly charred.

  • 8

    Plate the chicken alongside the roasted vegetables 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

Savor a perfectly pan-seared chicken breast with a zesty herb crust, paired with a colorful medley of oven-roasted vegetables. This dish is both vibrant and satisfying, delivering a delightful crunch from the roasted veggies and a burst of aromatic herbs on tender chicken, perfect for a balanced dinner experience.

NUTRITION

331kcal
Protein
34.2g
Fat
17.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Broccoli)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

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 finely chopped rosemary, thyme, and minced garlic.

  • 3

    Rub the herb mixture evenly over the chicken to form a crust.

  • 4

    Heat the olive oil in a pan over medium-high heat.

  • 5

    Place the chicken in the pan and sear for about 4-5 minutes per side, or until golden brown and cooked through.

  • 6

    Preheat the oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly charred.

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.