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 simple elegance of herb-crusted pan seared chicken paired with a vibrant medley of roasted vegetables. This wholesome dish combines tender, succulent chicken with fragrant herbs and a light roasting of fresh seasonal vegetables, delivering a perfectly balanced meal that's both protein-rich and delightfully satisfying.

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NUTRITION

363kcal
Protein
37.2g
Fat
18g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

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

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

2 Garlic cloves

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix the chopped fresh herbs with minced garlic. Gently press the herb mixture onto the chicken breast to form a light crust.

  • 3

    Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat.

  • 4

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side, or until a golden herb crust forms and the chicken is cooked through.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Slice the chicken, arrange on a plate alongside the roasted vegetables, 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

Savor the simple elegance of herb-crusted pan seared chicken paired with a vibrant medley of roasted vegetables. This wholesome dish combines tender, succulent chicken with fragrant herbs and a light roasting of fresh seasonal vegetables, delivering a perfectly balanced meal that's both protein-rich and delightfully satisfying.

NUTRITION

363kcal
Protein
37.2g
Fat
18g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

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

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

2 Garlic cloves

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the chopped fresh herbs with minced garlic. Gently press the herb mixture onto the chicken breast to form a light crust.

  • 3

    Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat.

  • 4

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side, or until a golden herb crust forms and the chicken is cooked through.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Slice the chicken, arrange on a plate alongside the roasted vegetables, and serve immediately.