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 the simplicity of juicy, herb-crusted chicken breast paired perfectly with a medley of roasted vegetables. The dish is designed with a flavorful, aromatic herb coating that crisps up during pan-searing, while a drizzle of olive oil and a selection of fresh vegetables create a colorful and nutrient-packed accompaniment. Enjoy a meal that strikes the perfect balance between taste and nutrition, ideal for a balanced dinner.

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NUTRITION

353kcal
Protein
47.0g
Fat
10.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

2 sprigs Fresh Rosemary

2 sprigs Fresh 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, and finely chopped fresh rosemary and thyme.

  • 2

    Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat the oven to 400°F and prepare the vegetables by cutting the broccoli into florets, slicing the carrot, and dicing the red bell pepper.

  • 4

    Place the vegetables in a baking tray, drizzle with a small amount of olive oil, season with salt and pepper, and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Ensure the chicken reaches an internal temperature of 165°F before removing from the skillet.

  • 6

    Slice the chicken and serve with the roasted vegetables on the side.

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 the simplicity of juicy, herb-crusted chicken breast paired perfectly with a medley of roasted vegetables. The dish is designed with a flavorful, aromatic herb coating that crisps up during pan-searing, while a drizzle of olive oil and a selection of fresh vegetables create a colorful and nutrient-packed accompaniment. Enjoy a meal that strikes the perfect balance between taste and nutrition, ideal for a balanced dinner.

NUTRITION

353kcal
Protein
47.0g
Fat
10.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

2 sprigs Fresh Rosemary

2 sprigs Fresh 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, and finely chopped fresh rosemary and thyme.

  • 2

    Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat the oven to 400°F and prepare the vegetables by cutting the broccoli into florets, slicing the carrot, and dicing the red bell pepper.

  • 4

    Place the vegetables in a baking tray, drizzle with a small amount of olive oil, season with salt and pepper, and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Ensure the chicken reaches an internal temperature of 165°F before removing from the skillet.

  • 6

    Slice the chicken and serve with the roasted vegetables on the side.