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 a delightful plate of pan seared chicken breast encrusted with aromatic herbs, perfectly paired with a medley of roasted garden vegetables. The crisp, flavorful exterior of the chicken lends a luxurious texture, while the colorful vegetables roasted in olive oil provide a vibrant, nutritious contrast to this satisfying meal.

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NUTRITION

379kcal
Protein
39.6g
Fat
18.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless, Boneless)

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

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken in the skillet 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 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 in a single layer and roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and plate with the roasted vegetables. Serve warm.

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 a delightful plate of pan seared chicken breast encrusted with aromatic herbs, perfectly paired with a medley of roasted garden vegetables. The crisp, flavorful exterior of the chicken lends a luxurious texture, while the colorful vegetables roasted in olive oil provide a vibrant, nutritious contrast to this satisfying meal.

NUTRITION

379kcal
Protein
39.6g
Fat
18.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless, Boneless)

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

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken in the skillet 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 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 in a single layer and roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and plate with the roasted vegetables. Serve warm.