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 beautifully seared herb-crusted chicken breast paired with a colorful medley of roasted broccoli and red bell pepper. This dish is infused with aromatic rosemary and thyme, lightly finished with a drizzle of olive oil for an extra burst of flavor. Perfectly balanced to support your nutrition and fitness goals.

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NUTRITION

366kcal
Protein
42.7g
Fat
16g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3 tsp Extra Virgin Olive Oil

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and finely chopped rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. In a bowl, toss the chopped broccoli and red bell pepper with the remaining 2 teaspoons of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred at the edges.

  • 6

    Slice the chicken breast and plate alongside the roasted vegetables. Drizzle any remaining pan juices over the chicken for extra flavor.

  • 7

    Serve warm and enjoy your balanced, herb-infused 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 beautifully seared herb-crusted chicken breast paired with a colorful medley of roasted broccoli and red bell pepper. This dish is infused with aromatic rosemary and thyme, lightly finished with a drizzle of olive oil for an extra burst of flavor. Perfectly balanced to support your nutrition and fitness goals.

NUTRITION

366kcal
Protein
42.7g
Fat
16g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3 tsp Extra Virgin Olive Oil

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and finely chopped rosemary and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. In a bowl, toss the chopped broccoli and red bell pepper with the remaining 2 teaspoons of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred at the edges.

  • 6

    Slice the chicken breast and plate alongside the roasted vegetables. Drizzle any remaining pan juices over the chicken for extra flavor.

  • 7

    Serve warm and enjoy your balanced, herb-infused meal.