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 delicious pan seared chicken breast encrusted in a blend of aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish offers savory, crispy, and roasted elements that bring out natural flavors while remaining light and balanced.

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NUTRITION

401kcal
Protein
39.3g
Fat
18.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

0.5 cup Chopped Carrots (65g)

0.5 cup Sliced Red Bell Pepper (75g)

1 tbsp Olive Oil (14g)

1 tsp Mixed Dried Herbs

0.5 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, mixed dried herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half of the olive oil.

  • 3

    Sear the chicken for about 3-4 minutes on each side until a golden herb crust forms, then lower the heat and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the pan seared chicken with a generous serving of roasted vegetables. Enjoy 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

Enjoy a delicious pan seared chicken breast encrusted in a blend of aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish offers savory, crispy, and roasted elements that bring out natural flavors while remaining light and balanced.

NUTRITION

401kcal
Protein
39.3g
Fat
18.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

0.5 cup Chopped Carrots (65g)

0.5 cup Sliced Red Bell Pepper (75g)

1 tbsp Olive Oil (14g)

1 tsp Mixed Dried Herbs

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half of the olive oil.

  • 3

    Sear the chicken for about 3-4 minutes on each side until a golden herb crust forms, then lower the heat and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Plate the pan seared chicken with a generous serving of roasted vegetables. Enjoy immediately.