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 simple elegance of herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to lock in flavor and tenderness, while a blend of fresh herbs elevates its natural taste. A light drizzle of olive oil and the natural sweetness of roasted broccoli and bell peppers make this dish an irresistible, nutrient-packed meal.

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NUTRITION

325kcal
Protein
47.4g
Fat
10.0g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 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 and line a baking tray with parchment paper. Toss the broccoli and bell pepper slices with a pinch of salt, pepper, and a light drizzle of olive oil if desired.

  • 5

    Roast the vegetables in the oven for 10-12 minutes, or until tender with slight browning.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, enjoying the harmonious blend of savory herbs and vibrant, lightly caramelized veggies.

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 simple elegance of herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan-seared to lock in flavor and tenderness, while a blend of fresh herbs elevates its natural taste. A light drizzle of olive oil and the natural sweetness of roasted broccoli and bell peppers make this dish an irresistible, nutrient-packed meal.

NUTRITION

325kcal
Protein
47.4g
Fat
10.0g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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, and mixed dried herbs.

  • 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 and line a baking tray with parchment paper. Toss the broccoli and bell pepper slices with a pinch of salt, pepper, and a light drizzle of olive oil if desired.

  • 5

    Roast the vegetables in the oven for 10-12 minutes, or until tender with slight browning.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, enjoying the harmonious blend of savory herbs and vibrant, lightly caramelized veggies.