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 flavorful combination of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is perfectly seared for a crispy exterior while keeping it tender on the inside, accented by a delicate blend of rosemary, thyme, and garlic. The roasted vegetables add natural sweetness and texture, making this dish a balanced and satisfying meal.

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NUTRITION

341kcal
Protein
33.3g
Fat
18.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mixed Vegetables (red bell pepper, zucchini, red onion, 150g)

1 tbsp Olive Oil (14g)

1 clove Garlic

2 tbsp Fresh Herbs (rosemary & thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a mix of chopped fresh herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté briefly until aromatic.

  • 3

    Place the seasoned chicken in the skillet and sear each side until golden brown, about 3-4 minutes per side, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet.

  • 5

    Roast vegetables in the oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Plate the seared chicken alongside a generous serving of roasted vegetables and garnish with any remaining fresh herbs.

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 flavorful combination of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is perfectly seared for a crispy exterior while keeping it tender on the inside, accented by a delicate blend of rosemary, thyme, and garlic. The roasted vegetables add natural sweetness and texture, making this dish a balanced and satisfying meal.

NUTRITION

341kcal
Protein
33.3g
Fat
18.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mixed Vegetables (red bell pepper, zucchini, red onion, 150g)

1 tbsp Olive Oil (14g)

1 clove Garlic

2 tbsp Fresh Herbs (rosemary & thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a mix of chopped fresh herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté briefly until aromatic.

  • 3

    Place the seasoned chicken in the skillet and sear each side until golden brown, about 3-4 minutes per side, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet.

  • 5

    Roast vegetables in the oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Plate the seared chicken alongside a generous serving of roasted vegetables and garnish with any remaining fresh herbs.