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 savory twist on a classic dish with buttery pan-seared chicken breast coated in a vibrant herb crust, paired with a medley of roasted broccoli and carrots. The simple yet bold flavors are perfect for a balanced meal that satisfies your taste buds and nutritional needs.

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NUTRITION

332kcal
Protein
47.2g
Fat
10.0g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with a pinch of salt, black pepper, and dried herbs.

  • 2

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

  • 3

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

  • 4

    Preheat your oven to 425°F. Spread chopped broccoli and sliced carrot on a baking tray. Drizzle with a light touch of olive oil, and season with a pinch of salt and pepper.

  • 5

    Roast the vegetables in the oven for about 15 minutes until they are tender and just beginning to brown.

  • 6

    Plate the pan-seared 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

Enjoy a savory twist on a classic dish with buttery pan-seared chicken breast coated in a vibrant herb crust, paired with a medley of roasted broccoli and carrots. The simple yet bold flavors are perfect for a balanced meal that satisfies your taste buds and nutritional needs.

NUTRITION

332kcal
Protein
47.2g
Fat
10.0g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with a pinch of salt, black pepper, and dried herbs.

  • 2

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

  • 3

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

  • 4

    Preheat your oven to 425°F. Spread chopped broccoli and sliced carrot on a baking tray. Drizzle with a light touch of olive oil, and season with a pinch of salt and pepper.

  • 5

    Roast the vegetables in the oven for about 15 minutes until they are tender and just beginning to brown.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.