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 vibrant and flavorful dish featuring succulent pan-seared chicken breast with a fragrant herb crust, served alongside a medley of oven-roasted vegetables and a side of protein-packed quinoa. This dish offers a harmonious balance of lean protein, complex carbohydrates, and healthy fats, making it a perfect option for a satisfying dinner.

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NUTRITION

388kcal
Protein
40.6g
Fat
10.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1 tsp Olive Oil

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

0.5 cup Cooked Quinoa

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    In a small bowl, combine finely chopped rosemary, thyme, and minced garlic. Rub the herb mixture over the chicken breast for an aromatic crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F and toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 5

    Heat the cooked quinoa if needed. Plate the quinoa and arrange the roasted vegetables around it. Slice the herb-crusted chicken and serve on top or on the side.

  • 6

    Enjoy your balanced, protein-packed, and flavorful 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

Enjoy a vibrant and flavorful dish featuring succulent pan-seared chicken breast with a fragrant herb crust, served alongside a medley of oven-roasted vegetables and a side of protein-packed quinoa. This dish offers a harmonious balance of lean protein, complex carbohydrates, and healthy fats, making it a perfect option for a satisfying dinner.

NUTRITION

388kcal
Protein
40.6g
Fat
10.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1 tsp Olive Oil

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

0.5 cup Cooked Quinoa

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    In a small bowl, combine finely chopped rosemary, thyme, and minced garlic. Rub the herb mixture over the chicken breast for an aromatic crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F and toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 5

    Heat the cooked quinoa if needed. Plate the quinoa and arrange the roasted vegetables around it. Slice the herb-crusted chicken and serve on top or on the side.

  • 6

    Enjoy your balanced, protein-packed, and flavorful meal.