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 vibrant plate of pan-seared chicken with a delicious herb crust, served alongside a colorful medley of roasted vegetables. The chicken is perfectly seared with aromatic rosemary and garlic, while the vegetables bring freshness and a slightly sweet charred flavor that makes this dish both satisfying and nutritious.

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NUTRITION

300kcal
Protein
38.7g
Fat
8.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    Chop the fresh rosemary finely and mince the garlic.

  • 3

    Season the chicken breast on both sides with the chopped rosemary, minced garlic, salt, and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side, until a golden herb crust forms and the chicken is cooked through.

  • 6

    Meanwhile, preheat the oven to 425°F. Chop the broccoli into florets and slice the red bell pepper.

  • 7

    Toss the vegetables with a small drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 8

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred.

  • 9

    Plate the herb-crusted chicken alongside the roasted vegetables. Serve hot and enjoy the balanced flavors.

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 vibrant plate of pan-seared chicken with a delicious herb crust, served alongside a colorful medley of roasted vegetables. The chicken is perfectly seared with aromatic rosemary and garlic, while the vegetables bring freshness and a slightly sweet charred flavor that makes this dish both satisfying and nutritious.

NUTRITION

300kcal
Protein
38.7g
Fat
8.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    Chop the fresh rosemary finely and mince the garlic.

  • 3

    Season the chicken breast on both sides with the chopped rosemary, minced garlic, salt, and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side, until a golden herb crust forms and the chicken is cooked through.

  • 6

    Meanwhile, preheat the oven to 425°F. Chop the broccoli into florets and slice the red bell pepper.

  • 7

    Toss the vegetables with a small drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 8

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred.

  • 9

    Plate the herb-crusted chicken alongside the roasted vegetables. Serve hot and enjoy the balanced flavors.