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 vibrant plate featuring a tender, herb-crusted chicken breast seared to perfection and accompanied by a medley of roasted vegetables. This dish offers a delightful balance of savory, zesty, and earthy flavors, making it a satisfying and nutritious option for a wholesome meal.

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NUTRITION

441kcal
Protein
45.6g
Fat
15.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1 tsp Garlic Powder

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Carrot, Red Onion)

1 tsp Olive Oil (for vegetables)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, chopped parsley, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 3

    Pan sear the chicken breast for approximately 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F for the vegetables.

  • 5

    Toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced and herb-infused 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

Savor a vibrant plate featuring a tender, herb-crusted chicken breast seared to perfection and accompanied by a medley of roasted vegetables. This dish offers a delightful balance of savory, zesty, and earthy flavors, making it a satisfying and nutritious option for a wholesome meal.

NUTRITION

441kcal
Protein
45.6g
Fat
15.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1 tsp Garlic Powder

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Carrot, Red Onion)

1 tsp Olive Oil (for vegetables)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, chopped parsley, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 3

    Pan sear the chicken breast for approximately 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F for the vegetables.

  • 5

    Toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced and herb-infused meal.