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 delightful plate featuring juicy herb-crusted chicken breast pan-seared to perfection, paired with a medley of roasted colorful vegetables and a side of fluffy quinoa. The blend of rosemary, thyme, and a hint of garlic infuse this dish with a bright, aromatic flavor that will leave you satisfied without overwhelming calories.

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NUTRITION

371kcal
Protein
37.2g
Fat
10.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Herbs & Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and chopped fresh rosemary and thyme.

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 400°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Warm the cooked quinoa if needed. Plate the sliced chicken breast alongside a serving of roasted vegetables and quinoa.

  • 7

    Garnish with additional fresh herbs if desired 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 delightful plate featuring juicy herb-crusted chicken breast pan-seared to perfection, paired with a medley of roasted colorful vegetables and a side of fluffy quinoa. The blend of rosemary, thyme, and a hint of garlic infuse this dish with a bright, aromatic flavor that will leave you satisfied without overwhelming calories.

NUTRITION

371kcal
Protein
37.2g
Fat
10.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Herbs & Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and chopped fresh rosemary and thyme.

  • 2

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

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 400°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

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

  • 6

    Warm the cooked quinoa if needed. Plate the sliced chicken breast alongside a serving of roasted vegetables and quinoa.

  • 7

    Garnish with additional fresh herbs if desired and serve immediately.