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 delicious herb-crusted chicken breast paired with a medley of roasted vegetables. The tender, juicy chicken is packed with savory herb flavors and complemented by a light drizzle of olive oil, while the colorful vegetables add a burst of freshness and natural sweetness to this well-balanced meal.

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NUTRITION

377kcal
Protein
38.2g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Mixed Vegetables (~150g)

1 tsp Olive Oil (~5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, fresh rosemary, and thyme.

  • 2

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

  • 3

    Once the oil is hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables lightly with a little extra olive oil, salt, and pepper and spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 6

    Plate the seared chicken breast and serve alongside the roasted vegetables for a balanced and flavorful 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

Enjoy a delicious herb-crusted chicken breast paired with a medley of roasted vegetables. The tender, juicy chicken is packed with savory herb flavors and complemented by a light drizzle of olive oil, while the colorful vegetables add a burst of freshness and natural sweetness to this well-balanced meal.

NUTRITION

377kcal
Protein
38.2g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Mixed Vegetables (~150g)

1 tsp Olive Oil (~5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, fresh rosemary, and thyme.

  • 2

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

  • 3

    Once the oil is hot, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables lightly with a little extra olive oil, salt, and pepper and spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 6

    Plate the seared chicken breast and serve alongside the roasted vegetables for a balanced and flavorful meal.