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 beautifully seared herb-crusted chicken breast paired with a medley of roasted vegetables. The dish comes to life with aromatic garlic and fresh herbs, lightly drizzled with olive oil to bring out robust flavors and a delightful crunch. A clean, balanced meal suited for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
33.3g
Fat
17.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1.5 cups Mixed Vegetables

1 Garlic Clove

1 tbsp Fresh Mixed Herbs

Salt and Black Pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 3

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

  • 4

    Add the chicken breast to the skillet, searing for about 3-4 minutes per side until a golden crust forms.

  • 5

    While the chicken sears, toss the mixed vegetables and garlic with a pinch of salt, pepper, and a dash of olive oil on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is seared, reduce the heat to medium-low, cover the skillet, and let it finish cooking for another 4-5 minutes or until the internal temperature reaches 165°F.

  • 8

    Plate the chicken with a generous side of roasted vegetables and a drizzle of any remaining pan juices.

  • 9

    Serve warm and enjoy your balanced, herb-crusted pan seared chicken dinner.

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 beautifully seared herb-crusted chicken breast paired with a medley of roasted vegetables. The dish comes to life with aromatic garlic and fresh herbs, lightly drizzled with olive oil to bring out robust flavors and a delightful crunch. A clean, balanced meal suited for a wholesome dinner.

NUTRITION

361kcal
Protein
33.3g
Fat
17.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Olive Oil

1.5 cups Mixed Vegetables

1 Garlic Clove

1 tbsp Fresh Mixed Herbs

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 3

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

  • 4

    Add the chicken breast to the skillet, searing for about 3-4 minutes per side until a golden crust forms.

  • 5

    While the chicken sears, toss the mixed vegetables and garlic with a pinch of salt, pepper, and a dash of olive oil on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is seared, reduce the heat to medium-low, cover the skillet, and let it finish cooking for another 4-5 minutes or until the internal temperature reaches 165°F.

  • 8

    Plate the chicken with a generous side of roasted vegetables and a drizzle of any remaining pan juices.

  • 9

    Serve warm and enjoy your balanced, herb-crusted pan seared chicken dinner.