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 delightful combination of tender pan seared chicken with a fragrant herb crust paired with a medley of roasted vegetables. This dish balances savory flavors and natural sweetness from the veggies, making it an ideal choice for a light yet satisfying meal.

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NUTRITION

286kcal
Protein
38.1g
Fat
8.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

0.5 cup Carrots

2 tsp Olive Oil

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 mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli and carrots with the remaining 1 tsp of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Arrange the herb-crusted chicken alongside the roasted vegetables on a plate 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 the delightful combination of tender pan seared chicken with a fragrant herb crust paired with a medley of roasted vegetables. This dish balances savory flavors and natural sweetness from the veggies, making it an ideal choice for a light yet satisfying meal.

NUTRITION

286kcal
Protein
38.1g
Fat
8.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

0.5 cup Carrots

2 tsp Olive Oil

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 mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 3

    Place the chicken in the skillet and sear for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli and carrots with the remaining 1 tsp of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Arrange the herb-crusted chicken alongside the roasted vegetables on a plate and serve immediately.