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

Savor the perfectly pan-seared chicken breast encrusted with aromatic herbs paired with a colorful medley of roasted vegetables. This dish offers a balanced blend of lean protein and nutrient-rich veggies, all lightly enhanced with olive oil and a sprinkle of fresh herbs for an unforgettable taste experience.

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NUTRITION

342kcal
Protein
40.5g
Fat
9.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.5 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs on both sides.

  • 3

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

  • 4

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 5

    While the chicken sears, chop broccoli into florets, slice the carrot, and dice the red bell pepper.

  • 6

    Toss the vegetables in the remaining olive oil, season lightly with salt and pepper, and spread them out on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for about 12-15 minutes or until they are tender and slightly charred.

  • 8

    Slice the chicken breast if desired and serve it 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

Savor the perfectly pan-seared chicken breast encrusted with aromatic herbs paired with a colorful medley of roasted vegetables. This dish offers a balanced blend of lean protein and nutrient-rich veggies, all lightly enhanced with olive oil and a sprinkle of fresh herbs for an unforgettable taste experience.

NUTRITION

342kcal
Protein
40.5g
Fat
9.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.5 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs on both sides.

  • 3

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

  • 4

    Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 5

    While the chicken sears, chop broccoli into florets, slice the carrot, and dice the red bell pepper.

  • 6

    Toss the vegetables in the remaining olive oil, season lightly with salt and pepper, and spread them out on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for about 12-15 minutes or until they are tender and slightly charred.

  • 8

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