Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 tsp Olive Oil (for chicken); 1 tsp Olive Oil (for vegetables); 0.5 cup chopped Broccoli; 0.33 cup diced Carrot; 0.33 cup diced Red Bell Pepper; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor a beautifully pan-seared chicken breast crusted with aromatic herbs, perfectly complemented by a medley of roasted vegetables. This dish harmonizes savory and fresh flavors, delivering a satisfying meal that's as balanced as it is delicious.

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NUTRITION

Protein

38.3g

Fat

13.4g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

0.5 cup chopped Broccoli

0.33 cup diced Carrot

0.33 cup diced Red Bell Pepper

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry using a paper towel and season evenly with salt, pepper, dried thyme, and dried rosemary.
2
Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once shimmering, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.
3
While the chicken cooks, preheat your oven to 425°F. In a bowl, toss the chopped broccoli, diced carrot, and red bell pepper with 1 teaspoon of olive oil, salt, and pepper.
4
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until they are tender and beginning to caramelize.
5
Once the chicken is done, allow it to rest for a couple of minutes before slicing. Serve alongside the roasted vegetables.