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 herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of juicy chicken, crisp roasted broccoli, carrots, and red bell peppers, all enhanced by fragrant herbs and a touch of olive oil, making it a wholesome, satisfying meal.

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NUTRITION

388kcal
Protein
45.7g
Fat
11.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 teaspoon Olive Oil

0.5 cup Broccoli

0.5 cup sliced Carrot

0.5 cup sliced Red Bell Pepper

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, dried thyme, and dried rosemary.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

  • 4

    Preheat the oven to 425°F. While the chicken is cooking, toss the broccoli, sliced carrot, and red bell pepper with a pinch of salt, pepper, and a light drizzle of olive oil if desired.

  • 5

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

  • 6

    Slice the chicken and arrange it on a plate alongside the 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 herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of juicy chicken, crisp roasted broccoli, carrots, and red bell peppers, all enhanced by fragrant herbs and a touch of olive oil, making it a wholesome, satisfying meal.

NUTRITION

388kcal
Protein
45.7g
Fat
11.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 teaspoon Olive Oil

0.5 cup Broccoli

0.5 cup sliced Carrot

0.5 cup sliced Red Bell Pepper

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, dried thyme, and dried rosemary.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

  • 4

    Preheat the oven to 425°F. While the chicken is cooking, toss the broccoli, sliced carrot, and red bell pepper with a pinch of salt, pepper, and a light drizzle of olive oil if desired.

  • 5

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

  • 6

    Slice the chicken and arrange it on a plate alongside the roasted vegetables. Serve immediately.