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 and healthy meal featuring tender pan-seared chicken breast encrusted with a fragrant blend of herbs, perfectly paired with a colorful medley of roasted broccoli and red bell pepper. This dish offers a delightful balance of flavors and textures, ensuring a satisfying and nourishing experience.

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NUTRITION

367kcal
Protein
56.1g
Fat
10.9g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli florets

1/2 cup Red Bell Pepper slices

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and mixed dried herbs on both sides.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 425°F for the vegetables.

  • 5

    Toss the broccoli florets and red bell pepper slices with a small drizzle of olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Slice the chicken if desired and serve alongside the roasted 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 vibrant and healthy meal featuring tender pan-seared chicken breast encrusted with a fragrant blend of herbs, perfectly paired with a colorful medley of roasted broccoli and red bell pepper. This dish offers a delightful balance of flavors and textures, ensuring a satisfying and nourishing experience.

NUTRITION

367kcal
Protein
56.1g
Fat
10.9g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli florets

1/2 cup Red Bell Pepper slices

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and mixed dried herbs on both sides.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 425°F for the vegetables.

  • 5

    Toss the broccoli florets and red bell pepper slices with a small drizzle of olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Slice the chicken if desired and serve alongside the roasted vegetables.