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 a delightful dish featuring a perfectly pan-seared chicken breast with an aromatic herb crust, paired with a colorful medley of roasted broccoli and carrots. The crisp edges of the vegetables and the subtle char from the pan enhance the robust flavors imparted by fresh herbs. A light drizzle of olive oil ties the dish together, making it a balanced, wholesome meal that's as visually appealing as it is nutritious.

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NUTRITION

350kcal
Protein
47.1g
Fat
12.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Chopped Broccoli

1/2 cup Sliced Carrots

1/2 tablespoon Olive Oil

Herb Blend (rosemary, thyme, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season generously with the herb blend on both sides.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli and carrots in a bowl with the olive oil and a pinch of salt and pepper.

  • 4

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

  • 5

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Plate the chicken with a side of roasted vegetables and serve immediately.

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 a delightful dish featuring a perfectly pan-seared chicken breast with an aromatic herb crust, paired with a colorful medley of roasted broccoli and carrots. The crisp edges of the vegetables and the subtle char from the pan enhance the robust flavors imparted by fresh herbs. A light drizzle of olive oil ties the dish together, making it a balanced, wholesome meal that's as visually appealing as it is nutritious.

NUTRITION

350kcal
Protein
47.1g
Fat
12.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Chopped Broccoli

1/2 cup Sliced Carrots

1/2 tablespoon Olive Oil

Herb Blend (rosemary, thyme, garlic powder, salt, pepper)

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season generously with the herb blend on both sides.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli and carrots in a bowl with the olive oil and a pinch of salt and pepper.

  • 4

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

  • 5

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Plate the chicken with a side of roasted vegetables and serve immediately.