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 savory, herb-infused chicken breast beautifully pan seared to perfection and paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This satisfying dish offers a balanced mix of lean protein, wholesome grains, and vibrant vegetables, all enhanced with fresh herbs and a hint of olive oil for rich flavor.

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NUTRITION

470kcal
Protein
41.1g
Fat
20.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Black Pepper & Sea Salt to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by chopping bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them with half of the olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry. In a small bowl, mix the fresh herbs, a drizzle of olive oil, salt, and pepper.

  • 5

    Coat the chicken breast evenly with the herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat with a little olive oil. Sear the chicken breast for 3-4 minutes on each side until a golden crust forms.

  • 7

    Reduce the heat, cover the skillet, and cook for an additional 4-5 minutes until the chicken is cooked through.

  • 8

    Prepare 1/2 cup of cooked quinoa according to package instructions, if not already ready.

  • 9

    Plate the chicken breast with a serving of quinoa and top with the roasted vegetables. Enjoy your balanced, herb-crusted dish.

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 savory, herb-infused chicken breast beautifully pan seared to perfection and paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This satisfying dish offers a balanced mix of lean protein, wholesome grains, and vibrant vegetables, all enhanced with fresh herbs and a hint of olive oil for rich flavor.

NUTRITION

470kcal
Protein
41.1g
Fat
20.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Black Pepper & Sea Salt to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by chopping bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them with half of the olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry. In a small bowl, mix the fresh herbs, a drizzle of olive oil, salt, and pepper.

  • 5

    Coat the chicken breast evenly with the herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat with a little olive oil. Sear the chicken breast for 3-4 minutes on each side until a golden crust forms.

  • 7

    Reduce the heat, cover the skillet, and cook for an additional 4-5 minutes until the chicken is cooked through.

  • 8

    Prepare 1/2 cup of cooked quinoa according to package instructions, if not already ready.

  • 9

    Plate the chicken breast with a serving of quinoa and top with the roasted vegetables. Enjoy your balanced, herb-crusted dish.