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 combination of a herb-crusted, pan-seared chicken breast paired with a colorful medley of roasted vegetables. The succulent chicken, seasoned with aromatic herbs and a hint of garlic, complements the naturally sweet and earthy roasted broccoli, carrots, and red bell pepper. This dish not only satisfies your tastebuds with its vibrant flavors but also meets your nutritional goals with its balanced mix of lean protein and nourishing veggies.

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NUTRITION

336kcal
Protein
44.4g
Fat
9.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.5 medium Red Bell Pepper

1 tsp Olive Oil

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Season the chicken breast with garlic powder, dried thyme, salt, and black pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear the chicken for about 3-4 minutes on each side until it develops a golden crust.

  • 4

    Meanwhile, chop the broccoli into florets, slice the carrot, and cut the red bell pepper into strips.

  • 5

    Toss the vegetables with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for about 15-20 minutes, or until tender and slightly caramelized.

  • 7

    Once the chicken is seared and the vegetables are roasted, serve them together on a plate.

  • 8

    Enjoy your balanced and flavorful 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

Savor the delightful combination of a herb-crusted, pan-seared chicken breast paired with a colorful medley of roasted vegetables. The succulent chicken, seasoned with aromatic herbs and a hint of garlic, complements the naturally sweet and earthy roasted broccoli, carrots, and red bell pepper. This dish not only satisfies your tastebuds with its vibrant flavors but also meets your nutritional goals with its balanced mix of lean protein and nourishing veggies.

NUTRITION

336kcal
Protein
44.4g
Fat
9.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.5 medium Red Bell Pepper

1 tsp Olive Oil

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Season the chicken breast with garlic powder, dried thyme, salt, and black pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear the chicken for about 3-4 minutes on each side until it develops a golden crust.

  • 4

    Meanwhile, chop the broccoli into florets, slice the carrot, and cut the red bell pepper into strips.

  • 5

    Toss the vegetables with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for about 15-20 minutes, or until tender and slightly caramelized.

  • 7

    Once the chicken is seared and the vegetables are roasted, serve them together on a plate.

  • 8

    Enjoy your balanced and flavorful meal!