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 a perfectly pan-seared chicken breast encrusted with fragrant herbs, paired with a medley of oven-roasted vegetables that deliver vibrant color and natural sweetness. This dish provides a wholesome balance of lean protein and nutrient-rich veggies for a satisfying and energizing meal.

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NUTRITION

375kcal
Protein
54.7g
Fat
10.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1/4 tsp Garlic Powder

1/2 cup Broccoli

1 small Carrot

1/2 medium Red Bell Pepper

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F. While the chicken cooks, chop broccoli, carrot, and red bell pepper into bite-sized pieces.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 7

    Slice the chicken breast and plate with the warm roasted vegetables. Serve immediately.

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 a perfectly pan-seared chicken breast encrusted with fragrant herbs, paired with a medley of oven-roasted vegetables that deliver vibrant color and natural sweetness. This dish provides a wholesome balance of lean protein and nutrient-rich veggies for a satisfying and energizing meal.

NUTRITION

375kcal
Protein
54.7g
Fat
10.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1/4 tsp Garlic Powder

1/2 cup Broccoli

1 small Carrot

1/2 medium Red Bell Pepper

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the pan and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F. While the chicken cooks, chop broccoli, carrot, and red bell pepper into bite-sized pieces.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 7

    Slice the chicken breast and plate with the warm roasted vegetables. Serve immediately.