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 beautifully simple dish featuring a tender, herb-crusted chicken breast perfectly pan-seared to a golden finish, accompanied by a medley of roasted vegetables that are both vibrant and flavorful. This recipe balances lean protein with wholesome veggies for a satisfying and nutritious meal.

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NUTRITION

407kcal
Protein
41.3g
Fat
14g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

0.5 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

1 Garlic Clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and half of the fresh herbs.

  • 2

    Mince the garlic clove and combine with the remaining herbs.

  • 3

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

  • 4

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

  • 5

    Preheat your oven to 425°F (220°C).

  • 6

    Toss the mixed vegetables with the minced garlic and herbs, and lightly season with salt and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Plate the seared 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

Enjoy a beautifully simple dish featuring a tender, herb-crusted chicken breast perfectly pan-seared to a golden finish, accompanied by a medley of roasted vegetables that are both vibrant and flavorful. This recipe balances lean protein with wholesome veggies for a satisfying and nutritious meal.

NUTRITION

407kcal
Protein
41.3g
Fat
14g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

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

0.5 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and half of the fresh herbs.

  • 2

    Mince the garlic clove and combine with the remaining herbs.

  • 3

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

  • 4

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

  • 5

    Preheat your oven to 425°F (220°C).

  • 6

    Toss the mixed vegetables with the minced garlic and herbs, and lightly season with salt and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

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