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 succulent, herb-infused chicken breast paired with a colorful medley of roasted vegetables. This dish features a perfectly seared chicken crusted with aromatic herbs and served alongside tender, lightly roasted broccoli, carrots, and red bell pepper for a satisfying, nutrient-packed meal.

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NUTRITION

382kcal
Protein
39.2g
Fat
18.8g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Broccoli

50 g Carrots

50 g Red Bell Pepper

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat a non-stick pan over medium-high heat and add a dash of olive oil.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 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, carrots, and red bell pepper with the remaining olive oil, a minced garlic clove, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 6

    Slice the chicken and serve it alongside the roasted vegetables for a balanced and flavorful 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

Savor the succulent, herb-infused chicken breast paired with a colorful medley of roasted vegetables. This dish features a perfectly seared chicken crusted with aromatic herbs and served alongside tender, lightly roasted broccoli, carrots, and red bell pepper for a satisfying, nutrient-packed meal.

NUTRITION

382kcal
Protein
39.2g
Fat
18.8g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Broccoli

50 g Carrots

50 g Red Bell Pepper

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat a non-stick pan over medium-high heat and add a dash of olive oil.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 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, carrots, and red bell pepper with the remaining olive oil, a minced garlic clove, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 6

    Slice the chicken and serve it alongside the roasted vegetables for a balanced and flavorful meal.