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 flavorful dish featuring tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables and a light serving of quinoa. This well-balanced meal offers juicy, pan-seared chicken enhanced with aromatic herbs, crisp roasted produce, and a nutty quinoa finish for a clean and nourishing dining experience.

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NUTRITION

305kcal
Protein
38.0g
Fat
9.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

2 teaspoons Olive Oil

1/3 cup Cooked Quinoa

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, dried rosemary, dried thyme, and garlic powder to create a flavorful crust.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, carefully place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini with the remaining teaspoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet.

  • 4

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

  • 5

    Prepare 1/3 cup of cooked quinoa if not already ready, warming it slightly if desired.

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables and a serving of quinoa. Enjoy your nutrient-packed, herb-infused 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 flavorful dish featuring tender, herb-crusted chicken paired with a vibrant medley of roasted vegetables and a light serving of quinoa. This well-balanced meal offers juicy, pan-seared chicken enhanced with aromatic herbs, crisp roasted produce, and a nutty quinoa finish for a clean and nourishing dining experience.

NUTRITION

305kcal
Protein
38.0g
Fat
9.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

2 teaspoons Olive Oil

1/3 cup Cooked Quinoa

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, dried rosemary, dried thyme, and garlic powder to create a flavorful crust.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, carefully place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini with the remaining teaspoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet.

  • 4

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

  • 5

    Prepare 1/3 cup of cooked quinoa if not already ready, warming it slightly if desired.

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables and a serving of quinoa. Enjoy your nutrient-packed, herb-infused meal!