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 delightful medley of succulent pan-seared chicken breast, beautifully crusted with aromatic herbs, paired with a colorful mix of roasted carrots, broccoli, and red bell pepper. This wholesome dish brings together tender protein and savory veggies to fuel your body with clean, balanced nutrients.

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NUTRITION

380kcal
Protein
42.3g
Fat
13.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed fresh herbs and minced garlic. Season the chicken breast with salt, pepper, and the herb mixture on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil. Once hot, place the chicken breast in the skillet and sear each side for 2-3 minutes until a golden crust forms.

  • 4

    While searing, chop the carrot, broccoli, and red bell pepper. Toss the vegetables in the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 12-15 minutes, until they are tender and slightly caramelized.

  • 6

    Once the chicken is seared, reduce the heat to medium-low, cover the skillet, and allow the chicken to cook through for an additional 5-7 minutes, or until the internal temperature reaches 165°F.

  • 7

    Plate the 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 delightful medley of succulent pan-seared chicken breast, beautifully crusted with aromatic herbs, paired with a colorful mix of roasted carrots, broccoli, and red bell pepper. This wholesome dish brings together tender protein and savory veggies to fuel your body with clean, balanced nutrients.

NUTRITION

380kcal
Protein
42.3g
Fat
13.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed fresh herbs and minced garlic. Season the chicken breast with salt, pepper, and the herb mixture on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil. Once hot, place the chicken breast in the skillet and sear each side for 2-3 minutes until a golden crust forms.

  • 4

    While searing, chop the carrot, broccoli, and red bell pepper. Toss the vegetables in the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for about 12-15 minutes, until they are tender and slightly caramelized.

  • 6

    Once the chicken is seared, reduce the heat to medium-low, cover the skillet, and allow the chicken to cook through for an additional 5-7 minutes, or until the internal temperature reaches 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.