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 pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with a mix of aromatic herbs and a touch of garlic, then seared to lock in its juices. Complemented by lightly roasted broccoli and red bell pepper, this dish offers a satisfying balance of protein and fresh, vibrant flavors, making it an ideal choice for a wholesome dinner.

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NUTRITION

325kcal
Protein
47.4g
Fat
9.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tablespoons Fresh Herbs (Parsley, Thyme, Rosemary)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, chopped fresh herbs, and minced garlic.

  • 2

    Heat olive oil in a non-stick pan over medium-high heat until shimmering.

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on one side until a golden, herb crust forms.

  • 4

    Flip the chicken and reduce heat to medium, cooking for an additional 4-5 minutes until the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat the oven to 400°F and toss the broccoli and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Plate the chicken alongside the roasted vegetables and garnish with additional fresh herbs if desired.

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 pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with a mix of aromatic herbs and a touch of garlic, then seared to lock in its juices. Complemented by lightly roasted broccoli and red bell pepper, this dish offers a satisfying balance of protein and fresh, vibrant flavors, making it an ideal choice for a wholesome dinner.

NUTRITION

325kcal
Protein
47.4g
Fat
9.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tablespoons Fresh Herbs (Parsley, Thyme, Rosemary)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, chopped fresh herbs, and minced garlic.

  • 2

    Heat olive oil in a non-stick pan over medium-high heat until shimmering.

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on one side until a golden, herb crust forms.

  • 4

    Flip the chicken and reduce heat to medium, cooking for an additional 4-5 minutes until the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat the oven to 400°F and toss the broccoli and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

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

  • 7

    Plate the chicken alongside the roasted vegetables and garnish with additional fresh herbs if desired.