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 delightful combination of juicy, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is bright, warmly spiced, and satisfying – perfect for a wholesome meal that balances lean protein with the natural sweetness and crunch of roasted produce.

Try 7 days free, then $12.99 / mo.

NUTRITION

324kcal
Protein
34.6g
Fat
9.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Carrots)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1.5 tsp Dried Herbs (Rosemary, Thyme, Oregano)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season generously with salt, pepper, and the dried herbs.

  • 2

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

  • 3

    Place the chicken breast into the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and place the mixed vegetables and cherry tomatoes on a baking tray. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 10-12 minutes, stirring halfway through for even cooking.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization, assemble on a plate 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

Savor a delightful combination of juicy, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is bright, warmly spiced, and satisfying – perfect for a wholesome meal that balances lean protein with the natural sweetness and crunch of roasted produce.

NUTRITION

324kcal
Protein
34.6g
Fat
9.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Carrots)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1.5 tsp Dried Herbs (Rosemary, Thyme, Oregano)

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season generously with salt, pepper, and the dried herbs.

  • 2

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

  • 3

    Place the chicken breast into the pan and sear for about 3-4 minutes on each side until a golden crust forms.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and place the mixed vegetables and cherry tomatoes on a baking tray. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 10-12 minutes, stirring halfway through for even cooking.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization, assemble on a plate and serve immediately.