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 savory and vibrant dish featuring a perfectly pan-seared chicken breast crusted with aromatic herbs, complemented by a colorful medley of roasted vegetables. This meal delivers a satisfying balance of lean protein, fresh produce, and a hint of olive oil for richness.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
44.8g
Fat
10.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick pan over medium-high heat until shimmering.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking sheet with a light coating of olive oil or parchment paper.

  • 5

    Chop the broccoli, carrot, and red bell pepper into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables out on the baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve warm.

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 savory and vibrant dish featuring a perfectly pan-seared chicken breast crusted with aromatic herbs, complemented by a colorful medley of roasted vegetables. This meal delivers a satisfying balance of lean protein, fresh produce, and a hint of olive oil for richness.

NUTRITION

390kcal
Protein
44.8g
Fat
10.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick pan over medium-high heat until shimmering.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking sheet with a light coating of olive oil or parchment paper.

  • 5

    Chop the broccoli, carrot, and red bell pepper into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables out on the baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve warm.