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 perfectly seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The succulent chicken is seasoned with rosemary and thyme, while the vegetables add a satisfying crunch and natural sweetness, creating a balanced meal ideal for any time of day.

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NUTRITION

387kcal
Protein
36.0g
Fat
18.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables by mixing broccoli, sliced carrot, and red bell pepper in a bowl. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes or until tender and slightly charred.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Season both sides with salt, pepper, chopped fresh rosemary, and thyme.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, place the chicken in the pan and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables 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

Enjoy a perfectly seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The succulent chicken is seasoned with rosemary and thyme, while the vegetables add a satisfying crunch and natural sweetness, creating a balanced meal ideal for any time of day.

NUTRITION

387kcal
Protein
36.0g
Fat
18.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables by mixing broccoli, sliced carrot, and red bell pepper in a bowl. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes or until tender and slightly charred.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Season both sides with salt, pepper, chopped fresh rosemary, and thyme.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, place the chicken in the pan and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.