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 perfectly pan seared, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and vibrant produce, enhanced with a fragrant blend of herbs and a touch of olive oil for richness.

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NUTRITION

359kcal
Protein
38.3g
Fat
18.4g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Fresh Mixed Herbs

1 clove Garlic

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a skillet over medium-high heat and add half of the olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes per side until golden, then reduce heat and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F and toss the broccoli and red bell pepper with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Plate the chicken and top or serve alongside the roasted vegetables. Enjoy your harmonious blend of lean protein and roasted vegetables.

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 perfectly pan seared, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and vibrant produce, enhanced with a fragrant blend of herbs and a touch of olive oil for richness.

NUTRITION

359kcal
Protein
38.3g
Fat
18.4g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Fresh Mixed Herbs

1 clove Garlic

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a skillet over medium-high heat and add half of the olive oil.

  • 3

    Sear the chicken breast for about 3-4 minutes per side until golden, then reduce heat and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 400°F and toss the broccoli and red bell pepper with the remaining olive oil, minced garlic, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Plate the chicken and top or serve alongside the roasted vegetables. Enjoy your harmonious blend of lean protein and roasted vegetables.