Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 2 tsp Olive Oil; 1.5 cups Mixed Vegetables (broccoli, zucchini, red bell pepper); 0.5 tsp Dried Rosemary; 0.5 tsp Dried Thyme; 0.5 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor succulent pan-seared chicken breast encrusted with fragrant herbs, paired with a colorful medley of roasted vegetables. This dish provides a perfect balance of lean protein and vibrant, nutrient-packed produce, ideal for a wholesome dinner.

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NUTRITION

Protein

41.3g

Fat

13.7g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1.5 cups Mixed Vegetables (broccoli, zucchini, red bell pepper)

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, rosemary, thyme, and garlic powder.
2
Heat 1 teaspoon of olive oil in a skillet over medium-high heat.
3
Place the chicken in the skillet and sear for about 4-5 minutes on each side, until the outside is nicely browned and the internal temperature reaches 165°F.
4
Meanwhile, preheat your oven to 425°F. In a bowl, toss the mixed vegetables with the remaining olive oil, salt, and pepper.
5
Spread the vegetables evenly on a baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.
6
Plate the seared chicken alongside a generous portion of roasted vegetables and serve immediately.