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 and wholesome dinner featuring a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This meal balances lean protein, vibrant vegetables, and aromatic herbs for a satisfying and nutrient-packed plate.

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NUTRITION

281kcal
Protein
35.6g
Fat
8.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup chopped Red Bell Pepper

2.5 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the seasoned chicken breast and sear for about 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F).

  • 4

    Preheat your oven to 425°F while the chicken is cooking.

  • 5

    In a bowl, toss the broccoli, carrots, and red bell pepper with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast them in the oven for about 15 minutes or until tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables 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

Enjoy a delicious and wholesome dinner featuring a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This meal balances lean protein, vibrant vegetables, and aromatic herbs for a satisfying and nutrient-packed plate.

NUTRITION

281kcal
Protein
35.6g
Fat
8.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup chopped Red Bell Pepper

2.5 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 clove Garlic (minced)

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the seasoned chicken breast and sear for about 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F).

  • 4

    Preheat your oven to 425°F while the chicken is cooking.

  • 5

    In a bowl, toss the broccoli, carrots, and red bell pepper with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast them in the oven for about 15 minutes or until tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.