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 a deliciously seared chicken breast with a fragrant herb crust, perfectly paired with a medley of roasted vegetables. This dish combines tender chicken and crisp, caramelized veggies for a light yet satisfying meal.

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NUTRITION

342kcal
Protein
35.9g
Fat
13.5g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tsp Olive Oil (additional)

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel and season both sides with salt, pepper, and the mixed fresh herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the broccoli, carrots, and red bell pepper with the remaining teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Once done, plate the chicken with a side of 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 a deliciously seared chicken breast with a fragrant herb crust, perfectly paired with a medley of roasted vegetables. This dish combines tender chicken and crisp, caramelized veggies for a light yet satisfying meal.

NUTRITION

342kcal
Protein
35.9g
Fat
13.5g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tsp Olive Oil (additional)

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel and season both sides with salt, pepper, and the mixed fresh herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the broccoli, carrots, and red bell pepper with the remaining teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    Once done, plate the chicken with a side of the roasted vegetables and serve immediately.