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 tender, herb-crusted chicken breast paired with a colorful medley of roasted broccoli and red bell peppers. This dish delivers a balanced blend of lean protein and vibrant vegetables, finished with a hint of olive oil and aromatic herbs for an irresistible flavor profile.

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NUTRITION

348kcal
Protein
39.2g
Fat
13.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, and the mixed dried herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    In a bowl, toss the chopped broccoli and sliced red bell pepper with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred on the edges.

  • 7

    Remove the chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 8

    Plate the sliced 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

Savor tender, herb-crusted chicken breast paired with a colorful medley of roasted broccoli and red bell peppers. This dish delivers a balanced blend of lean protein and vibrant vegetables, finished with a hint of olive oil and aromatic herbs for an irresistible flavor profile.

NUTRITION

348kcal
Protein
39.2g
Fat
13.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, and the mixed dried herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    In a bowl, toss the chopped broccoli and sliced red bell pepper with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred on the edges.

  • 7

    Remove the chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.