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 chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This dish is designed to be light yet satisfying with tender chicken and caramelized vegetables, perfect for a balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
44.5g
Fat
10.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

0.5 cup Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, dried rosemary, and dried thyme.

  • 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 golden, ensuring the chicken reaches an internal temperature of 165°F.

  • 4

    Preheat your oven to 425°F. While the chicken is searing, toss the broccoli, sliced carrot, and red bell pepper with a pinch of salt, pepper, and a small drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken and serve alongside the roasted vegetables, garnishing with additional fresh herbs if available.

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 chicken breast encrusted with aromatic herbs, paired with a medley of roasted vegetables. This dish is designed to be light yet satisfying with tender chicken and caramelized vegetables, perfect for a balanced meal.

NUTRITION

362kcal
Protein
44.5g
Fat
10.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

0.5 cup Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, dried rosemary, and dried thyme.

  • 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 golden, ensuring the chicken reaches an internal temperature of 165°F.

  • 4

    Preheat your oven to 425°F. While the chicken is searing, toss the broccoli, sliced carrot, and red bell pepper with a pinch of salt, pepper, and a small drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken and serve alongside the roasted vegetables, garnishing with additional fresh herbs if available.