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 the delicious flavors of perfectly pan-seared chicken adorned with a fragrant herb crust, paired with a medley of roasted vegetables. This dish brings a harmonious touch of freshness and warmth, ideal for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
37.1g
Fat
18.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil (14g)

1 tbsp Fresh Thyme & Rosemary

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs (thyme and rosemary).

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side, or until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a dash of olive oil, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside the 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 the delicious flavors of perfectly pan-seared chicken adorned with a fragrant herb crust, paired with a medley of roasted vegetables. This dish brings a harmonious touch of freshness and warmth, ideal for a satisfying meal any time of day.

NUTRITION

389kcal
Protein
37.1g
Fat
18.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mixed Vegetables (150g)

1 tbsp Olive Oil (14g)

1 tbsp Fresh Thyme & Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs (thyme and rosemary).

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side, or until golden brown and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a dash of olive oil, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.