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 flavorful fusion of succulent pan-seared chicken breast with a vibrant mix of roasted vegetables, accented by a fragrant blend of fresh herbs. This dish delivers a satisfying balance of lean protein and nutrient-rich veggies, perfect for a tasty and wholesome dinner.

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NUTRITION

388kcal
Protein
39.1g
Fat
13.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (4 oz) Chicken Breast

1.5 cups Mixed Vegetables

2 teaspoons Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary)

0.5 teaspoon Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Prepare a baking sheet lined with parchment paper for the vegetables.

  • 2

    In a bowl, toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, until tender and lightly charred at the edges.

  • 4

    Meanwhile, pat the chicken breast dry with a paper towel. Rub the chicken on all sides with the fresh herbs, remaining olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken 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 flavorful fusion of succulent pan-seared chicken breast with a vibrant mix of roasted vegetables, accented by a fragrant blend of fresh herbs. This dish delivers a satisfying balance of lean protein and nutrient-rich veggies, perfect for a tasty and wholesome dinner.

NUTRITION

388kcal
Protein
39.1g
Fat
13.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (4 oz) Chicken Breast

1.5 cups Mixed Vegetables

2 teaspoons Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary)

0.5 teaspoon Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Prepare a baking sheet lined with parchment paper for the vegetables.

  • 2

    In a bowl, toss the mixed vegetables with 1 teaspoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, until tender and lightly charred at the edges.

  • 4

    Meanwhile, pat the chicken breast dry with a paper towel. Rub the chicken on all sides with the fresh herbs, remaining olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Remove the chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 7

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