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 flavorful and satisfying meal featuring tender, herb-crusted chicken breast seared to perfection and accompanied by a medley of roasted vegetables. The aromatic blend of rosemary, thyme, and garlic brings out the best in this wholesome dish, balancing lean protein with vibrant, nutrient-packed veggies for a delightful dinner experience.

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NUTRITION

330kcal
Protein
46.3g
Fat
10.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    Sprinkle both sides of the chicken evenly with garlic powder, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

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

  • 4

    Once the oil is hot, add the seasoned chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve 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

Enjoy a flavorful and satisfying meal featuring tender, herb-crusted chicken breast seared to perfection and accompanied by a medley of roasted vegetables. The aromatic blend of rosemary, thyme, and garlic brings out the best in this wholesome dish, balancing lean protein with vibrant, nutrient-packed veggies for a delightful dinner experience.

NUTRITION

330kcal
Protein
46.3g
Fat
10.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    Sprinkle both sides of the chicken evenly with garlic powder, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

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

  • 4

    Once the oil is hot, add the seasoned chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 5

    While the chicken cooks, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables.