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 savory herb-crusted chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is a delicious blend of lean protein, fresh veggies, and a hint of aromatic herbs, all brought together by a quick pan-sear and oven roast technique for an elevated yet wholesome meal.

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NUTRITION

499kcal
Protein
59.4g
Fat
12.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by seasoning the chicken breast with salt, pepper, chopped rosemary, thyme, and minced garlic, ensuring an even coating on both sides.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil. Once hot, place the chicken breast in the pan and cook for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 400°F and toss the mixed vegetables with a little extra olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and lightly caramelized.

  • 4

    Prepare the cooked quinoa if not already done, warming it gently if needed.

  • 5

    Plate the chicken alongside the roasted vegetables and a serving of quinoa. Garnish with a sprinkle of additional fresh herbs if desired, and serve warm.

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 savory herb-crusted chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is a delicious blend of lean protein, fresh veggies, and a hint of aromatic herbs, all brought together by a quick pan-sear and oven roast technique for an elevated yet wholesome meal.

NUTRITION

499kcal
Protein
59.4g
Fat
12.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Start by seasoning the chicken breast with salt, pepper, chopped rosemary, thyme, and minced garlic, ensuring an even coating on both sides.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil. Once hot, place the chicken breast in the pan and cook for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    Meanwhile, preheat your oven to 400°F and toss the mixed vegetables with a little extra olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and lightly caramelized.

  • 4

    Prepare the cooked quinoa if not already done, warming it gently if needed.

  • 5

    Plate the chicken alongside the roasted vegetables and a serving of quinoa. Garnish with a sprinkle of additional fresh herbs if desired, and serve warm.