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 combination of herb-infused pan seared chicken paired with a colorful medley of roasted broccoli and red bell peppers. This dish offers a balance of lean protein and vibrant, nutrient-dense vegetables that deliver a burst of flavor in every bite.

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NUTRITION

385kcal
Protein
36.3g
Fat
18.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the spice mixture evenly over both sides for a flavorful herb crust.

  • 4

    Heat a tablespoon of olive oil in a pan over medium-high heat. Once shimmering, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms.

  • 5

    While the chicken is searing, chop broccoli into florets and slice the red bell pepper. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 6

    Transfer the vegetables to a baking tray and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted, serve the chicken sliced over the vegetables.

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 combination of herb-infused pan seared chicken paired with a colorful medley of roasted broccoli and red bell peppers. This dish offers a balance of lean protein and vibrant, nutrient-dense vegetables that deliver a burst of flavor in every bite.

NUTRITION

385kcal
Protein
36.3g
Fat
18.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the spice mixture evenly over both sides for a flavorful herb crust.

  • 4

    Heat a tablespoon of olive oil in a pan over medium-high heat. Once shimmering, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms.

  • 5

    While the chicken is searing, chop broccoli into florets and slice the red bell pepper. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 6

    Transfer the vegetables to a baking tray and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 7

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted, serve the chicken sliced over the vegetables.