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 beautifully pan-seared chicken breast encrusted with a fragrant blend of herbs, paired with perfectly roasted, tender vegetables. This dish offers a delightful balance of lean protein and vibrant, nutrient-rich produce, making it a wholesome choice for any meal.

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NUTRITION

399kcal
Protein
42.2g
Fat
11.1g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1.5 tsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a blend of chopped fresh herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 425°F while the chicken is cooking.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Serve the pan-seared chicken alongside the roasted vegetables, and enjoy a meal balanced with lean protein and vibrant, flavorful produce.

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 beautifully pan-seared chicken breast encrusted with a fragrant blend of herbs, paired with perfectly roasted, tender vegetables. This dish offers a delightful balance of lean protein and vibrant, nutrient-rich produce, making it a wholesome choice for any meal.

NUTRITION

399kcal
Protein
42.2g
Fat
11.1g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1.5 tsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a blend of chopped fresh herbs.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat your oven to 425°F while the chicken is cooking.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Serve the pan-seared chicken alongside the roasted vegetables, and enjoy a meal balanced with lean protein and vibrant, flavorful produce.