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 the delightful combination of herb-crusted chicken breast pan seared to a golden perfection, paired with a medley of roasted vegetables seasoned with aromatic herbs and a drizzle of olive oil. This dish offers a balanced mix of lean protein and vibrant flavors, making it a nourishing option for a wholesome meal.

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NUTRITION

361kcal
Protein
40.5g
Fat
18.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Assorted Roasted Vegetables

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, mixed dried herbs, and garlic powder to create a flavorful herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil, swirling to coat the pan evenly.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 4-5 minutes on each side, or until the chicken has a golden crust and is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the assorted vegetables with a light drizzle of olive oil, additional herbs, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables for a balanced, nutritious 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 the delightful combination of herb-crusted chicken breast pan seared to a golden perfection, paired with a medley of roasted vegetables seasoned with aromatic herbs and a drizzle of olive oil. This dish offers a balanced mix of lean protein and vibrant flavors, making it a nourishing option for a wholesome meal.

NUTRITION

361kcal
Protein
40.5g
Fat
18.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Assorted Roasted Vegetables

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, mixed dried herbs, and garlic powder to create a flavorful herb crust.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil, swirling to coat the pan evenly.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 4-5 minutes on each side, or until the chicken has a golden crust and is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the assorted vegetables with a light drizzle of olive oil, additional herbs, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables for a balanced, nutritious meal.