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 tender herb-crusted chicken breast expertly seared to lock in juices and paired with a vibrant medley of roasted broccoli and carrots. This dish features a light yet satisfying blend of fresh herbs and a hint of olive oil, offering a balanced, clean eating meal that perfectly supports your nutritional goals.

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NUTRITION

384kcal
Protein
55.5g
Fat
8.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Sliced Carrots

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with a pinch of salt, dash of black pepper, and finely minced garlic.

  • 2

    Finely chop the fresh rosemary and thyme. Press the herbs onto both sides of the chicken to create an herb crust.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Once the oil shimmers, add the chicken breast and sear for about 3-4 minutes on each side until golden brown.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli and sliced carrots in a small bowl with a pinch of salt, black pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 12-15 minutes, until tender and slightly crispy on the edges.

  • 6

    After searing, reduce the heat to medium-low and cover the skillet to allow the chicken to finish cooking through for an additional 4-5 minutes.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and flavorful 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 tender herb-crusted chicken breast expertly seared to lock in juices and paired with a vibrant medley of roasted broccoli and carrots. This dish features a light yet satisfying blend of fresh herbs and a hint of olive oil, offering a balanced, clean eating meal that perfectly supports your nutritional goals.

NUTRITION

384kcal
Protein
55.5g
Fat
8.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Sliced Carrots

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with a pinch of salt, dash of black pepper, and finely minced garlic.

  • 2

    Finely chop the fresh rosemary and thyme. Press the herbs onto both sides of the chicken to create an herb crust.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Once the oil shimmers, add the chicken breast and sear for about 3-4 minutes on each side until golden brown.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli and sliced carrots in a small bowl with a pinch of salt, black pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for 12-15 minutes, until tender and slightly crispy on the edges.

  • 6

    After searing, reduce the heat to medium-low and cover the skillet to allow the chicken to finish cooking through for an additional 4-5 minutes.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal!