Pan-Seared Herb Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken with Roasted Root Vegetables

Savor a beautifully seared herb-infused chicken breast paired with a colorful medley of oven-roasted root vegetables. The dish features tender chicken enhanced by a fragrant blend of rosemary, thyme, and garlic, complemented by the natural sweetness of carrots, parsnips, and red potato. It’s a wholesome, rustic meal that delights the palate with every bite.

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NUTRITION

547kcal
Protein
39.1g
Fat
18.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, add a pinch of salt and pepper, and toss with one sprig each of rosemary and thyme along with the minced garlic.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, and finely chopped leaves from the remaining rosemary and thyme.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for approximately 4-5 minutes per side until the outside is golden and the inside reaches an internal temperature of 165°F (74°C).

  • 7

    Plate the seared herb chicken alongside the roasted root vegetables. Garnish with an additional sprig of fresh herbs if desired and serve immediately.

Pan-Seared Herb Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken with Roasted Root Vegetables

Savor a beautifully seared herb-infused chicken breast paired with a colorful medley of oven-roasted root vegetables. The dish features tender chicken enhanced by a fragrant blend of rosemary, thyme, and garlic, complemented by the natural sweetness of carrots, parsnips, and red potato. It’s a wholesome, rustic meal that delights the palate with every bite.

NUTRITION

547kcal
Protein
39.1g
Fat
18.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, add a pinch of salt and pepper, and toss with one sprig each of rosemary and thyme along with the minced garlic.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, and finely chopped leaves from the remaining rosemary and thyme.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for approximately 4-5 minutes per side until the outside is golden and the inside reaches an internal temperature of 165°F (74°C).

  • 7

    Plate the seared herb chicken alongside the roasted root vegetables. Garnish with an additional sprig of fresh herbs if desired and serve immediately.