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 lightly herb-crusted chicken breast, pan-seared to perfection and served alongside a colorful medley of roasted vegetables. This meal marries fresh herbs, a touch of olive oil, and seasonal produce, delivering a delightful balance of lean protein and vibrant flavors in every bite.

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NUTRITION

330kcal
Protein
45.2g
Fat
9.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary, Basil)

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle olive oil.

  • 3

    Place the chicken breast in the skillet and sear for 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a splash of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15 minutes or until they are tender and slightly charred at the edges.

  • 6

    Once the chicken is cooked, drizzle lemon juice over it for added brightness.

  • 7

    Plate the 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

Savor the lightly herb-crusted chicken breast, pan-seared to perfection and served alongside a colorful medley of roasted vegetables. This meal marries fresh herbs, a touch of olive oil, and seasonal produce, delivering a delightful balance of lean protein and vibrant flavors in every bite.

NUTRITION

330kcal
Protein
45.2g
Fat
9.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary, Basil)

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle olive oil.

  • 3

    Place the chicken breast in the skillet and sear for 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a splash of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15 minutes or until they are tender and slightly charred at the edges.

  • 6

    Once the chicken is cooked, drizzle lemon juice over it for added brightness.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.