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, flavorful dish featuring succulent pan-seared chicken breast with a fragrant herb crust, paired with a medley of roasted vegetables. This recipe delivers a satisfying blend of tender protein and lightly caramelized veggies, all enhanced by a touch of olive oil and a mix of fresh herbs.

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NUTRITION

303kcal
Protein
38.7g
Fat
9.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Carrot, sliced (61g)

1/2 cup sliced Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken and sear for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a baking tray, spread out the chopped broccoli, sliced carrot, and red bell pepper. Season lightly with salt, pepper, and a sprinkle of extra herbs if desired.

  • 4

    Roast the vegetables in the preheated oven for about 15 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Once cooked, plate the chicken alongside the roasted vegetables. Serve immediately for a balanced and delicious meal.

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, flavorful dish featuring succulent pan-seared chicken breast with a fragrant herb crust, paired with a medley of roasted vegetables. This recipe delivers a satisfying blend of tender protein and lightly caramelized veggies, all enhanced by a touch of olive oil and a mix of fresh herbs.

NUTRITION

303kcal
Protein
38.7g
Fat
9.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Carrot, sliced (61g)

1/2 cup sliced Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken and sear for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. In a baking tray, spread out the chopped broccoli, sliced carrot, and red bell pepper. Season lightly with salt, pepper, and a sprinkle of extra herbs if desired.

  • 4

    Roast the vegetables in the preheated oven for about 15 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Once cooked, plate the chicken alongside the roasted vegetables. Serve immediately for a balanced and delicious meal.