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 vibrant plate of pan-seared herb-crusted chicken paired with a medley of roasted vegetables. The tender chicken features a crisp, aromatic herb crust while colorful veggies provide a satisfying crunch and natural sweetness, making it a wholesome choice whether it's breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

345kcal
Protein
46.7g
Fat
10g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 medium Carrot (61g)

1 cup Broccoli (91g)

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 tsp Herb Blend (dried rosemary, thyme, basil)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick pan over medium-high heat with 1 teaspoon of olive oil.

  • 3

    Place the chicken in the pan and sear each side for about 4-5 minutes until a golden herb crust forms; reduce heat if necessary to avoid burning.

  • 4

    While the chicken is cooking, preheat the oven to 400°F and prepare the vegetables.

  • 5

    Chop the carrot into sticks, separate broccoli into florets, and slice the red bell pepper.

  • 6

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

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

  • 8

    Once the chicken is fully cooked (internal temperature reaches 165°F), let it rest for a couple of minutes before slicing.

  • 9

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

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 vibrant plate of pan-seared herb-crusted chicken paired with a medley of roasted vegetables. The tender chicken features a crisp, aromatic herb crust while colorful veggies provide a satisfying crunch and natural sweetness, making it a wholesome choice whether it's breakfast, lunch, or dinner.

NUTRITION

345kcal
Protein
46.7g
Fat
10g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 medium Carrot (61g)

1 cup Broccoli (91g)

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 tsp Herb Blend (dried rosemary, thyme, basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

    Heat a non-stick pan over medium-high heat with 1 teaspoon of olive oil.

  • 3

    Place the chicken in the pan and sear each side for about 4-5 minutes until a golden herb crust forms; reduce heat if necessary to avoid burning.

  • 4

    While the chicken is cooking, preheat the oven to 400°F and prepare the vegetables.

  • 5

    Chop the carrot into sticks, separate broccoli into florets, and slice the red bell pepper.

  • 6

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

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

  • 8

    Once the chicken is fully cooked (internal temperature reaches 165°F), let it rest for a couple of minutes before slicing.

  • 9

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