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 delightful plate of herb-crusted pan seared chicken paired with a medley of roasted vegetables. The chicken is seasoned with aromatic herbs for that fresh, savory taste, while the crisp-tender vegetables bring a burst of natural sweetness and crunch. Perfectly balanced and light, this dish is a feast for both the eyes and the palate.

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NUTRITION

321kcal
Protein
38.2g
Fat
13.6g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, chopped fresh thyme and rosemary.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

  • 4

    Preheat the oven to 400°F. In a bowl, toss the broccoli and red bell pepper with the remaining 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables.

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 delightful plate of herb-crusted pan seared chicken paired with a medley of roasted vegetables. The chicken is seasoned with aromatic herbs for that fresh, savory taste, while the crisp-tender vegetables bring a burst of natural sweetness and crunch. Perfectly balanced and light, this dish is a feast for both the eyes and the palate.

NUTRITION

321kcal
Protein
38.2g
Fat
13.6g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, chopped fresh thyme and rosemary.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

  • 4

    Preheat the oven to 400°F. In a bowl, toss the broccoli and red bell pepper with the remaining 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables.