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 a beautifully balanced plate of pan-seared herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is seasoned with aromatic herbs for an irresistible crust, while the vibrant broccoli, red bell pepper, and carrot deliver both crunch and natural sweetness, all brought together with a drizzle of extra-virgin olive oil.

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NUTRITION

380kcal
Protein
43.2g
Fat
14.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

½ medium Red Bell Pepper

1 small Carrot

2 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

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, dried rosemary, and dried thyme.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Toss the broccoli, red bell pepper halves, and carrot (cut into sticks) in the remaining olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred on the edges.

  • 5

    Once the chicken is done, let it rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables for a well-balanced 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 a beautifully balanced plate of pan-seared herb-crusted chicken paired with a colorful medley of roasted vegetables. The chicken is seasoned with aromatic herbs for an irresistible crust, while the vibrant broccoli, red bell pepper, and carrot deliver both crunch and natural sweetness, all brought together with a drizzle of extra-virgin olive oil.

NUTRITION

380kcal
Protein
43.2g
Fat
14.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

½ medium Red Bell Pepper

1 small Carrot

2 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

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, dried rosemary, and dried thyme.

  • 2

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Toss the broccoli, red bell pepper halves, and carrot (cut into sticks) in the remaining olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred on the edges.

  • 5

    Once the chicken is done, let it rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables for a well-balanced meal.