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 this delicious pan-seared chicken breast encrusted with fresh herbs paired with a colorful medley of roasted vegetables. The dish promises a perfect balance of protein and nutrient-packed veggies, finished with a light drizzle of olive oil, bringing out an aromatic blend of thyme and rosemary to delight your senses.

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NUTRITION

326kcal
Protein
39.4g
Fat
9.3g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

0.5 cup sliced Carrots

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped mixed herbs.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the minced garlic and sauté until fragrant.

  • 3

    Place the seasoned chicken breast in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper slices, and sliced carrots with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal.

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 this delicious pan-seared chicken breast encrusted with fresh herbs paired with a colorful medley of roasted vegetables. The dish promises a perfect balance of protein and nutrient-packed veggies, finished with a light drizzle of olive oil, bringing out an aromatic blend of thyme and rosemary to delight your senses.

NUTRITION

326kcal
Protein
39.4g
Fat
9.3g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

0.5 cup sliced Carrots

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped mixed herbs.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the minced garlic and sauté until fragrant.

  • 3

    Place the seasoned chicken breast in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper slices, and sliced carrots with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal.