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 flavors of a succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables and a hint of sweet potato. This wholesome dish delivers a satisfying balance of lean protein and nutrient-packed veggies, perfect for fueling your day without compromising on taste.

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NUTRITION

367kcal
Protein
38.5g
Fat
9.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Fresh Herbs (Rosemary & Thyme) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and finely chopped fresh herbs (rosemary & thyme).

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 5 minutes per side until a golden-brown crust forms and the chicken is cooked through.

  • 4

    In a bowl, toss the mixed vegetables and halved sweet potato with olive oil, a pinch of salt, pepper, and extra herbs.

  • 5

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

  • 6

    Plate the seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of 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

Savor the flavors of a succulent pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables and a hint of sweet potato. This wholesome dish delivers a satisfying balance of lean protein and nutrient-packed veggies, perfect for fueling your day without compromising on taste.

NUTRITION

367kcal
Protein
38.5g
Fat
9.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Fresh Herbs (Rosemary & Thyme) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and finely chopped fresh herbs (rosemary & thyme).

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 5 minutes per side until a golden-brown crust forms and the chicken is cooked through.

  • 4

    In a bowl, toss the mixed vegetables and halved sweet potato with olive oil, a pinch of salt, pepper, and extra herbs.

  • 5

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

  • 6

    Plate the seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.