Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (142g); 1 cup Broccoli (91g); 0.5 cup Sliced Carrots (61g); 0.5 cup Chopped Red Bell Pepper (75g); 1 tbsp Olive Oil; 0.5 tsp Dried Thyme; 0.5 tsp Dried Rosemary; 0.25 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a savory pan-seared chicken breast with a fragrant herb crust paired with perfectly roasted vegetables. This dish blends tender chicken with a medley of broccoli, carrots, and red bell pepper, all enhanced by aromatic herbs for a delightful, balanced meal.

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NUTRITION

Protein

47.7g

Fat

19.6g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

0.5 cup Sliced Carrots (61g)

0.5 cup Chopped Red Bell Pepper (75g)

1 tbsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

0.25 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, dried thyme, dried rosemary, and garlic powder.
2
Heat half of the olive oil in a pan over medium-high heat and add the chicken. Sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.
3
While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, sliced carrots, and chopped red bell pepper in the remaining olive oil, and season with a pinch of salt and pepper.
4
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.
5
Plate the pan seared chicken breast alongside the roasted vegetables and serve immediately.