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 blend of perfectly pan-seared chicken breast, crusted with fragrant herbs, alongside a colorful medley of roasted vegetables. This dish marries vibrant flavors with a light, satisfying texture that makes it ideal for a balanced meal any time of day.

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NUTRITION

354kcal
Protein
47.3g
Fat
9.5g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

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

1 tsp Olive Oil

1 tbsp Fresh Herbs (thyme, rosemary)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mince the garlic and roughly chop the fresh herbs. Rub this mixture over the chicken breast to create a herb crust.

  • 3

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

  • 4

    Sear the chicken for about 4-5 minutes per side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 5

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables with a dash of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast them in the oven for approximately 15-20 minutes, stirring once, until they are tender and slightly caramelized.

  • 7

    Serve the herb-crusted chicken breast alongside the roasted vegetables and enjoy your balanced meal.

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 blend of perfectly pan-seared chicken breast, crusted with fragrant herbs, alongside a colorful medley of roasted vegetables. This dish marries vibrant flavors with a light, satisfying texture that makes it ideal for a balanced meal any time of day.

NUTRITION

354kcal
Protein
47.3g
Fat
9.5g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

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

1 tsp Olive Oil

1 tbsp Fresh Herbs (thyme, rosemary)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mince the garlic and roughly chop the fresh herbs. Rub this mixture over the chicken breast to create a herb crust.

  • 3

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

  • 4

    Sear the chicken for about 4-5 minutes per side until it develops a golden crust and reaches an internal temperature of 165°F.

  • 5

    While the chicken is searing, preheat your oven to 425°F. Toss the mixed vegetables with a dash of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast them in the oven for approximately 15-20 minutes, stirring once, until they are tender and slightly caramelized.

  • 7

    Serve the herb-crusted chicken breast alongside the roasted vegetables and enjoy your balanced meal.