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 perfectly pan-seared chicken breast with a light herb crust accompanied by a medley of roasted vegetables. The vibrant colors and fresh aromas from rosemary, thyme, and garlic powder harmonize to create a balanced, wholesome dish that's as pleasing to the eye as it is to the palate.

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NUTRITION

358kcal
Protein
36.6g
Fat
18.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots (sliced)

1/2 cup Red Bell Pepper (chopped)

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 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, garlic powder, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables, garnished with additional fresh herbs if desired.

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 perfectly pan-seared chicken breast with a light herb crust accompanied by a medley of roasted vegetables. The vibrant colors and fresh aromas from rosemary, thyme, and garlic powder harmonize to create a balanced, wholesome dish that's as pleasing to the eye as it is to the palate.

NUTRITION

358kcal
Protein
36.6g
Fat
18.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots (sliced)

1/2 cup Red Bell Pepper (chopped)

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve it alongside the roasted vegetables, garnished with additional fresh herbs if desired.