Herb-Crusted Pan Seared Chicken with Roasted Garlic 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 Garlic Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Garlic Vegetables

Savor the vibrant flavors of pan seared herb-crusted chicken paired with a medley of roasted garlic vegetables. The savory, tender chicken is perfectly seasoned with a blend of fresh herbs, while the vegetables offer a delightful mix of textures and natural sweetness enhanced by a touch of olive oil and roasted garlic aroma.

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NUTRITION

415kcal
Protein
57.8g
Fat
11.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Broccoli

100 g Red Bell Pepper

50 g Carrot

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning both sides with salt, pepper, and the mixed fresh herbs.

  • 2

    In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, lay the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken cooks, preheat your oven to 400°F. Toss the broccoli, red bell pepper, carrot, and garlic clove in a small bowl with a teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Once both components are cooked, slice the chicken if desired and plate alongside the roasted garlic vegetables. Garnish with a sprinkle of additional fresh herbs for an extra burst of flavor.

Herb-Crusted Pan Seared Chicken with Roasted Garlic 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 Garlic Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Garlic Vegetables

Savor the vibrant flavors of pan seared herb-crusted chicken paired with a medley of roasted garlic vegetables. The savory, tender chicken is perfectly seasoned with a blend of fresh herbs, while the vegetables offer a delightful mix of textures and natural sweetness enhanced by a touch of olive oil and roasted garlic aroma.

NUTRITION

415kcal
Protein
57.8g
Fat
11.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Broccoli

100 g Red Bell Pepper

50 g Carrot

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning both sides with salt, pepper, and the mixed fresh herbs.

  • 2

    In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, lay the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken cooks, preheat your oven to 400°F. Toss the broccoli, red bell pepper, carrot, and garlic clove in a small bowl with a teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Once both components are cooked, slice the chicken if desired and plate alongside the roasted garlic vegetables. Garnish with a sprinkle of additional fresh herbs for an extra burst of flavor.