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 delicious and healthy plate featuring a perfectly pan-seared herb-crusted chicken breast paired with an assortment of roasted vegetables and a serving of fluffy quinoa. The combination of fragrant rosemary, thyme, and garlic elevates the flavors, making it a satisfying meal that’s both nutritious and delightful.

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NUTRITION

400kcal
Protein
59.1g
Fat
8.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1/3 cup Cooked Quinoa

2 cloves Garlic, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 2

    Heat olive oil in a nonstick pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, until golden and cooked through.

  • 3

    While the chicken is cooking, prepare the vegetables: toss chopped broccoli, red bell pepper, and sliced carrot with a pinch of salt, pepper, and a little extra olive oil if desired.

  • 4

    On a baking sheet lined with parchment paper, spread the vegetables evenly. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Warm the cooked quinoa if needed. Plate the seared chicken alongside the roasted vegetables and a serving of quinoa.

  • 6

    Garnish with additional fresh herbs if desired 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

Enjoy a delicious and healthy plate featuring a perfectly pan-seared herb-crusted chicken breast paired with an assortment of roasted vegetables and a serving of fluffy quinoa. The combination of fragrant rosemary, thyme, and garlic elevates the flavors, making it a satisfying meal that’s both nutritious and delightful.

NUTRITION

400kcal
Protein
59.1g
Fat
8.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1/3 cup Cooked Quinoa

2 cloves Garlic, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 2

    Heat olive oil in a nonstick pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, until golden and cooked through.

  • 3

    While the chicken is cooking, prepare the vegetables: toss chopped broccoli, red bell pepper, and sliced carrot with a pinch of salt, pepper, and a little extra olive oil if desired.

  • 4

    On a baking sheet lined with parchment paper, spread the vegetables evenly. Roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Warm the cooked quinoa if needed. Plate the seared chicken alongside the roasted vegetables and a serving of quinoa.

  • 6

    Garnish with additional fresh herbs if desired and serve immediately.