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

Enjoy a vibrant meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish offers a balance of lean protein and fresh, nutrient-packed veggies with a fragrant herb infusion and a hint of olive oil, making it a fulfilling and healthy option for any time of the day.

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NUTRITION

340kcal
Protein
42.8g
Fat
13.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup sliced Carrot

1/2 cup chopped Bell Pepper

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss broccoli, carrot slices, and bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, nutrient-rich 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

Enjoy a vibrant meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish offers a balance of lean protein and fresh, nutrient-packed veggies with a fragrant herb infusion and a hint of olive oil, making it a fulfilling and healthy option for any time of the day.

NUTRITION

340kcal
Protein
42.8g
Fat
13.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup sliced Carrot

1/2 cup chopped Bell Pepper

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss broccoli, carrot slices, and bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced, nutrient-rich meal.