Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless Skinless Chicken Breast; 1 cup Mixed Vegetables; 2 tsp Olive Oil; 1 tsp Dried Mixed Herbs; 1/4 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This dish features tender, pan-seared chicken breast with a fragrant herb crust paired with a vibrant medley of roasted vegetables. The aroma of rosemary and thyme blends with savory garlic, creating a satisfying meal that's both lightly seasoned and beautifully colorful.

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NUTRITION

Protein

37.1g

Fat

13.6g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1 cup Mixed Vegetables

2 tsp Olive Oil

1 tsp Dried Mixed Herbs

1/4 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, dried mixed herbs, and garlic powder.
2
Heat 1 tsp of olive oil in a non-stick pan over medium-high heat.
3
Place the chicken breast in the pan and sear for about 4-5 minutes per side, or until golden and cooked through.
4
Meanwhile, preheat your oven to 425°F and toss the mixed vegetables with the remaining 1 tsp olive oil, salt, and pepper.
5
Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.
6
Plate the chicken breast alongside the roasted vegetables and serve warm.