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 delightful flavors of tender, herb-crusted chicken paired with a medley of roasted vegetables. This dish offers a crispy, golden sear on the chicken, accentuated with fresh herbs and a touch of lemon, while a colorful array of broccoli, red bell pepper, and carrot is roasted in a dash of olive oil to perfection. A wholesome, balanced meal that's as nourishing as it is delicious.

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NUTRITION

376kcal
Protein
35.5g
Fat
10.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 2

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

  • 3

    Add the chicken breast, searing it on both sides until a golden crust forms (about 4-5 minutes per side).

  • 4

    Meanwhile, toss broccoli florets, sliced red bell pepper, and carrot rounds in a bowl with a little olive oil, garlic (minced), and lemon juice.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated 425°F oven for 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken is seared and cooked through, let it rest for a few minutes before slicing.

  • 7

    Plate the chicken alongside the roasted vegetables, drizzle any remaining pan juices on top, 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 the delightful flavors of tender, herb-crusted chicken paired with a medley of roasted vegetables. This dish offers a crispy, golden sear on the chicken, accentuated with fresh herbs and a touch of lemon, while a colorful array of broccoli, red bell pepper, and carrot is roasted in a dash of olive oil to perfection. A wholesome, balanced meal that's as nourishing as it is delicious.

NUTRITION

376kcal
Protein
35.5g
Fat
10.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 2

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

  • 3

    Add the chicken breast, searing it on both sides until a golden crust forms (about 4-5 minutes per side).

  • 4

    Meanwhile, toss broccoli florets, sliced red bell pepper, and carrot rounds in a bowl with a little olive oil, garlic (minced), and lemon juice.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated 425°F oven for 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken is seared and cooked through, let it rest for a few minutes before slicing.

  • 7

    Plate the chicken alongside the roasted vegetables, drizzle any remaining pan juices on top, and serve immediately.