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 savory dish featuring tender chicken breast with a fragrant herb crust, perfectly pan seared and paired with a colorful medley of roasted broccoli, carrots, and red bell pepper. This balanced meal highlights a delightful blend of textures and flavors, making it a delicious option for a healthy dinner.

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NUTRITION

354kcal
Protein
48.0g
Fat
10.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli, chopped

1 medium Carrot, sliced

1/2 cup Red Bell Pepper, sliced

1 teaspoon Olive Oil

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Thyme

1/4 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt, black pepper, garlic powder, dried oregano, and dried thyme.

  • 2

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

  • 3

    Place the seasoned chicken in the pan and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and let it rest.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the chopped broccoli, sliced carrot, and red bell pepper in a bowl with a little extra olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the rested chicken breast and serve it atop 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 savory dish featuring tender chicken breast with a fragrant herb crust, perfectly pan seared and paired with a colorful medley of roasted broccoli, carrots, and red bell pepper. This balanced meal highlights a delightful blend of textures and flavors, making it a delicious option for a healthy dinner.

NUTRITION

354kcal
Protein
48.0g
Fat
10.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli, chopped

1 medium Carrot, sliced

1/2 cup Red Bell Pepper, sliced

1 teaspoon Olive Oil

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Thyme

1/4 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt, black pepper, garlic powder, dried oregano, and dried thyme.

  • 2

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

  • 3

    Place the seasoned chicken in the pan and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and let it rest.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the chopped broccoli, sliced carrot, and red bell pepper in a bowl with a little extra olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the rested chicken breast and serve it atop the roasted vegetables.