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 the flavors of perfectly pan-seared chicken breast adorned with a fragrant herb crust, accompanied by a colorful medley of roasted cherry tomatoes, broccoli, and red bell pepper. This dish is a clean, balanced meal that's both satisfying and nutrient-dense, ideal for a wholesome dinner.

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NUTRITION

280kcal
Protein
35.4g
Fat
8.8g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cherry Tomatoes

1 cup Broccoli (chopped)

1/2 medium Red Bell Pepper

2 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (parsley, thyme, rosemary)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and half of the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

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

  • 4

    Preheat your oven to 400°F.

  • 5

    In a bowl, combine the cherry tomatoes, chopped broccoli, and red bell pepper with the remaining olive oil and herbs. Toss well to coat.

  • 6

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a 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 the flavors of perfectly pan-seared chicken breast adorned with a fragrant herb crust, accompanied by a colorful medley of roasted cherry tomatoes, broccoli, and red bell pepper. This dish is a clean, balanced meal that's both satisfying and nutrient-dense, ideal for a wholesome dinner.

NUTRITION

280kcal
Protein
35.4g
Fat
8.8g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cherry Tomatoes

1 cup Broccoli (chopped)

1/2 medium Red Bell Pepper

2 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (parsley, thyme, rosemary)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and half of the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil.

  • 3

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

  • 4

    Preheat your oven to 400°F.

  • 5

    In a bowl, combine the cherry tomatoes, chopped broccoli, and red bell pepper with the remaining olive oil and herbs. Toss well to coat.

  • 6

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced and flavorful meal.