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, expertly pan-seared to achieve a golden exterior and juicy interior, paired with a medley of tender roasted Brussels sprouts and carrots. This dish offers a harmonious blend of flavors from fresh rosemary and thyme with a light drizzle of olive oil, delivering a balanced and satisfying meal.

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NUTRITION

392kcal
Protein
39.6g
Fat
18.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts (cooked)

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts and peel and cut the carrot into sticks.

  • 3

    Toss the vegetables in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the chicken breast dry. In a small bowl, combine chopped fresh rosemary and thyme with a pinch of salt and pepper.

  • 5

    Coat the chicken evenly with the herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until the chicken is golden and cooked through.

  • 7

    Once done, serve the herb-crusted chicken alongside the roasted vegetables.

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, expertly pan-seared to achieve a golden exterior and juicy interior, paired with a medley of tender roasted Brussels sprouts and carrots. This dish offers a harmonious blend of flavors from fresh rosemary and thyme with a light drizzle of olive oil, delivering a balanced and satisfying meal.

NUTRITION

392kcal
Protein
39.6g
Fat
18.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts (cooked)

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts and peel and cut the carrot into sticks.

  • 3

    Toss the vegetables in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the chicken breast dry. In a small bowl, combine chopped fresh rosemary and thyme with a pinch of salt and pepper.

  • 5

    Coat the chicken evenly with the herb mixture.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until the chicken is golden and cooked through.

  • 7

    Once done, serve the herb-crusted chicken alongside the roasted vegetables.