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 pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted broccoli and red bell pepper. This dish is a celebration of simple, clean ingredients that deliver a satisfying balance of protein and veggies, perfect for a wholesome meal any time of day.

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NUTRITION

318kcal
Protein
38.1g
Fat
13.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1/2 medium Red Bell Pepper

2 tsp Olive Oil

Pinch of Mixed Herbs & Seasonings

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    In a bowl, toss the broccoli florets and halved red bell pepper with 1 teaspoon of olive oil and a pinch of mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes or until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast on both sides with a pinch of mixed herbs and freshly ground black pepper.

  • 5

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

  • 6

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Allow the chicken to 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 the delightful flavors of tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted broccoli and red bell pepper. This dish is a celebration of simple, clean ingredients that deliver a satisfying balance of protein and veggies, perfect for a wholesome meal any time of day.

NUTRITION

318kcal
Protein
38.1g
Fat
13.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1/2 medium Red Bell Pepper

2 tsp Olive Oil

Pinch of Mixed Herbs & Seasonings

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    In a bowl, toss the broccoli florets and halved red bell pepper with 1 teaspoon of olive oil and a pinch of mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes or until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast on both sides with a pinch of mixed herbs and freshly ground black pepper.

  • 5

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

  • 6

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for a couple of minutes before slicing.

  • 8

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