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

Enjoy a vibrant plate of herb-crusted chicken breast paired with a medley of roasted vegetables. The tender, golden seared chicken is beautifully seasoned with fresh rosemary and thyme, while the colorful vegetables are roasted with a drizzle of olive oil and a hint of garlic for a burst of natural sweetness and flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
35.2g
Fat
18.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Mixed Vegetables

1 tablespoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

1 Garlic Clove

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with the olive oil, minced garlic, and roughly chopped rosemary. Season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry and season it with salt, pepper, and additional chopped rosemary and thyme if available.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Plate the seared 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

Enjoy a vibrant plate of herb-crusted chicken breast paired with a medley of roasted vegetables. The tender, golden seared chicken is beautifully seasoned with fresh rosemary and thyme, while the colorful vegetables are roasted with a drizzle of olive oil and a hint of garlic for a burst of natural sweetness and flavor.

NUTRITION

361kcal
Protein
35.2g
Fat
18.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Mixed Vegetables

1 tablespoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with the olive oil, minced garlic, and roughly chopped rosemary. Season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry and season it with salt, pepper, and additional chopped rosemary and thyme if available.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

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