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 deliciously simple dish featuring tender chicken breast encrusted with aromatic herbs, perfectly pan seared to lock in flavor and juiciness. Paired with a medley of vibrant roasted vegetables lightly tossed in olive oil, this meal delivers an inviting balance of savory notes and fresh textures, ideal for a clean, nutrient-packed dinner.

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NUTRITION

414kcal
Protein
50g
Fat
9.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Mixed Vegetables

1 teaspoon Olive Oil

1 teaspoon Herb Blend (thyme, rosemary, oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the chicken breast in the pan and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F and prepare a baking tray with the mixed vegetables.

  • 5

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the chicken breast alongside a generous serving of 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 deliciously simple dish featuring tender chicken breast encrusted with aromatic herbs, perfectly pan seared to lock in flavor and juiciness. Paired with a medley of vibrant roasted vegetables lightly tossed in olive oil, this meal delivers an inviting balance of savory notes and fresh textures, ideal for a clean, nutrient-packed dinner.

NUTRITION

414kcal
Protein
50g
Fat
9.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Mixed Vegetables

1 teaspoon Olive Oil

1 teaspoon Herb Blend (thyme, rosemary, oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the chicken breast in the pan and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F and prepare a baking tray with the mixed vegetables.

  • 5

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the chicken breast alongside a generous serving of roasted vegetables and serve immediately.