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 dish featuring juicy pan-seared chicken breast encrusted with fresh herbs, perfectly paired with a medley of roasted red bell pepper and broccoli, served over a bed of fluffy quinoa for a balanced, nutritious meal.

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NUTRITION

384kcal
Protein
42.7g
Fat
10.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

1 cup Diced Red Bell Pepper

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, chopped fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 400°F and toss the red bell pepper and broccoli florets with olive oil, salt, and pepper on a baking sheet.

  • 4

    Place the vegetables in the oven and roast for 10-12 minutes until tender and slightly charred.

  • 5

    If needed, finish cooking the chicken in the oven for an additional 5-7 minutes to ensure it is cooked through.

  • 6

    Serve the herbed chicken sliced over a base of cooked quinoa with the roasted vegetables on the side.

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 dish featuring juicy pan-seared chicken breast encrusted with fresh herbs, perfectly paired with a medley of roasted red bell pepper and broccoli, served over a bed of fluffy quinoa for a balanced, nutritious meal.

NUTRITION

384kcal
Protein
42.7g
Fat
10.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

1 cup Diced Red Bell Pepper

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, chopped fresh rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 400°F and toss the red bell pepper and broccoli florets with olive oil, salt, and pepper on a baking sheet.

  • 4

    Place the vegetables in the oven and roast for 10-12 minutes until tender and slightly charred.

  • 5

    If needed, finish cooking the chicken in the oven for an additional 5-7 minutes to ensure it is cooked through.

  • 6

    Serve the herbed chicken sliced over a base of cooked quinoa with the roasted vegetables on the side.