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

Enjoy a colorful, nutrient-packed dinner featuring tender pan-seared chicken breast coated in a fragrant herb crust, paired with a medley of roasted seasonal vegetables. This dish balances lean protein and vibrant veggies for a satisfying and wholesome meal.

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NUTRITION

334kcal
Protein
38.3g
Fat
13.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Parsley)

1 teaspoon Garlic Powder

Salt & Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 2

    In a small bowl, mix the fresh herbs with a little olive oil to create an herb paste; gently rub this over the chicken for an even coating.

  • 3

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the chicken breast in the skillet and cook for about 5-6 minutes on each side until the inside reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes or until tender and lightly caramelized.

  • 6

    Once cooked, serve the herb-crusted chicken sliced alongside the roasted vegetables. Enjoy your balanced and flavorful dish!

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

Enjoy a colorful, nutrient-packed dinner featuring tender pan-seared chicken breast coated in a fragrant herb crust, paired with a medley of roasted seasonal vegetables. This dish balances lean protein and vibrant veggies for a satisfying and wholesome meal.

NUTRITION

334kcal
Protein
38.3g
Fat
13.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Herbs (Rosemary, Thyme, Parsley)

1 teaspoon Garlic Powder

Salt & Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 2

    In a small bowl, mix the fresh herbs with a little olive oil to create an herb paste; gently rub this over the chicken for an even coating.

  • 3

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the chicken breast in the skillet and cook for about 5-6 minutes on each side until the inside reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes or until tender and lightly caramelized.

  • 6

    Once cooked, serve the herb-crusted chicken sliced alongside the roasted vegetables. Enjoy your balanced and flavorful dish!