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 flavorful and balanced plate featuring herb-crusted chicken seared to perfection, paired with a medley of oven-roasted vegetables including broccoli, carrots, red bell pepper, and sweet potato. This dish is vibrant, satisfying, and designed to hit your protein and calorie targets without compromising on taste.

Try 7 days free, then $12.99 / mo.

NUTRITION

367kcal
Protein
38.2g
Fat
8.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1 cup Broccoli Florets

1/2 cup sliced Carrots

1/2 cup sliced Red Bell Pepper

1 cup diced Sweet Potato

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the diced sweet potato, broccoli florets, sliced carrots, and red bell pepper with 1 teaspoon olive oil, mixed dried herbs, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly caramelized.

  • 4

    Meanwhile, season the chicken breast with garlic powder, salt, and pepper. Lightly coat both sides with the remaining olive oil.

  • 5

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes per side until golden and cooked through.

  • 6

    Once the vegetables are roasted and the chicken is nicely seared, plate the chicken and arrange the vegetables alongside.

  • 7

    Serve immediately and enjoy your balanced, protein-packed 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 a flavorful and balanced plate featuring herb-crusted chicken seared to perfection, paired with a medley of oven-roasted vegetables including broccoli, carrots, red bell pepper, and sweet potato. This dish is vibrant, satisfying, and designed to hit your protein and calorie targets without compromising on taste.

NUTRITION

367kcal
Protein
38.2g
Fat
8.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1 cup Broccoli Florets

1/2 cup sliced Carrots

1/2 cup sliced Red Bell Pepper

1 cup diced Sweet Potato

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the diced sweet potato, broccoli florets, sliced carrots, and red bell pepper with 1 teaspoon olive oil, mixed dried herbs, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly caramelized.

  • 4

    Meanwhile, season the chicken breast with garlic powder, salt, and pepper. Lightly coat both sides with the remaining olive oil.

  • 5

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes per side until golden and cooked through.

  • 6

    Once the vegetables are roasted and the chicken is nicely seared, plate the chicken and arrange the vegetables alongside.

  • 7

    Serve immediately and enjoy your balanced, protein-packed meal.