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 tender, pan-seared chicken breast encrusted with fragrant fresh herbs, perfectly paired with a colorful medley of roasted vegetables. This dish delivers a satisfying blend of savory flavors and textures while keeping your meal balanced within your protein and calorie targets.

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NUTRITION

340kcal
Protein
33.2g
Fat
17.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast

1 tbsp Extra Virgin Olive Oil

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Broccoli, Red Onion)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a small bowl, mix the fresh rosemary, thyme, and minced garlic. Rub the herb mixture evenly over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the pan.

  • 4

    Sear the chicken for 4-5 minutes on each side until a golden crust forms and the inside reaches an internal temperature of 165°F.

  • 5

    Preheat your oven to 425°F. While the chicken rests, toss the mixed vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes, stirring halfway, until tender with a slight char.

  • 7

    Plate the chicken breast 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

Savor tender, pan-seared chicken breast encrusted with fragrant fresh herbs, perfectly paired with a colorful medley of roasted vegetables. This dish delivers a satisfying blend of savory flavors and textures while keeping your meal balanced within your protein and calorie targets.

NUTRITION

340kcal
Protein
33.2g
Fat
17.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast

1 tbsp Extra Virgin Olive Oil

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Broccoli, Red Onion)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a small bowl, mix the fresh rosemary, thyme, and minced garlic. Rub the herb mixture evenly over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the pan.

  • 4

    Sear the chicken for 4-5 minutes on each side until a golden crust forms and the inside reaches an internal temperature of 165°F.

  • 5

    Preheat your oven to 425°F. While the chicken rests, toss the mixed vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes, stirring halfway, until tender with a slight char.

  • 7

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