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 delightful combination of tender pan-seared chicken breast with a herb crust, paired beautifully with a medley of roasted broccoli and red bell pepper. This dish offers a savory balance of crisp vegetables and juicy chicken accented with fresh herbs, perfect for a balanced meal that feels both nourishing and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

325kcal
Protein
40.7g
Fat
9.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

150 grams Broccoli

1 medium Red Bell Pepper

1 teaspoon Olive Oil

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

1 tablespoon Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is shimmering, add the chicken breast and sear for about 4 to 5 minutes on each side, or until a golden herb crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat the oven to 425°F and toss the broccoli and red bell pepper in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes, until they are tender and slightly charred at the edges.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes. Drizzle with lemon juice prior to serving.

  • 7

    Plate the chicken with the roasted vegetables and enjoy a wholesome, balanced 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 delightful combination of tender pan-seared chicken breast with a herb crust, paired beautifully with a medley of roasted broccoli and red bell pepper. This dish offers a savory balance of crisp vegetables and juicy chicken accented with fresh herbs, perfect for a balanced meal that feels both nourishing and delicious.

NUTRITION

325kcal
Protein
40.7g
Fat
9.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

150 grams Broccoli

1 medium Red Bell Pepper

1 teaspoon Olive Oil

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is shimmering, add the chicken breast and sear for about 4 to 5 minutes on each side, or until a golden herb crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat the oven to 425°F and toss the broccoli and red bell pepper in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes, until they are tender and slightly charred at the edges.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes. Drizzle with lemon juice prior to serving.

  • 7

    Plate the chicken with the roasted vegetables and enjoy a wholesome, balanced meal.