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 and nourishing meal featuring a golden, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The pan searing locks in juicy flavors while the aromatic herbs complement the natural sweetness of the veggies, providing a perfect balance of taste and nutrition.

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NUTRITION

316kcal
Protein
38.5g
Fat
11.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1/4 tsp Salt and Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and mixed fresh herbs.

  • 2

    Heat the olive oil in a large skillet over medium heat.

  • 3

    Place the chicken breast in the hot pan and sear for about 3-4 minutes per side until a golden, crispy crust forms and the chicken is cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F (220°C). Prepare the vegetables by rinsing the broccoli florets and slicing the red bell pepper into strips.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired, then spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of fresh herbs if desired.

  • 8

    Serve immediately and enjoy your wholesome, 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

Enjoy a vibrant and nourishing meal featuring a golden, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The pan searing locks in juicy flavors while the aromatic herbs complement the natural sweetness of the veggies, providing a perfect balance of taste and nutrition.

NUTRITION

316kcal
Protein
38.5g
Fat
11.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1.5 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1/4 tsp Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and mixed fresh herbs.

  • 2

    Heat the olive oil in a large skillet over medium heat.

  • 3

    Place the chicken breast in the hot pan and sear for about 3-4 minutes per side until a golden, crispy crust forms and the chicken is cooked through.

  • 4

    While the chicken is searing, preheat your oven to 425°F (220°C). Prepare the vegetables by rinsing the broccoli florets and slicing the red bell pepper into strips.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired, then spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred on the edges.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of fresh herbs if desired.

  • 8

    Serve immediately and enjoy your wholesome, balanced meal.