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 tender, herb-crusted chicken breast paired with a colorful medley of roasted broccoli, carrots, and red bell pepper. The pan searing locks in moisture and flavor while the roasted vegetables provide a delightful crispness, making this meal as wholesome as it is delicious.

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NUTRITION

398kcal
Protein
42.0g
Fat
13.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1 cup Sliced Carrots

1 cup Red Bell Pepper Strips

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, mixed fresh herbs, and minced garlic.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breast and sear for about 3-4 minutes on each side until golden brown. Reduce heat to medium and cook until the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 425°F. In a mixing bowl, toss the broccoli florets, sliced carrots, and red bell pepper strips with 1 teaspoon of olive oil, salt, and pepper.

  • 4

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

  • 5

    Plate the pan seared chicken alongside the roasted vegetables. Serve immediately and enjoy your balanced, flavorful 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 savory and vibrant dish featuring a tender, herb-crusted chicken breast paired with a colorful medley of roasted broccoli, carrots, and red bell pepper. The pan searing locks in moisture and flavor while the roasted vegetables provide a delightful crispness, making this meal as wholesome as it is delicious.

NUTRITION

398kcal
Protein
42.0g
Fat
13.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1 cup Sliced Carrots

1 cup Red Bell Pepper Strips

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, mixed fresh herbs, and minced garlic.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breast and sear for about 3-4 minutes on each side until golden brown. Reduce heat to medium and cook until the internal temperature reaches 165°F.

  • 3

    Preheat your oven to 425°F. In a mixing bowl, toss the broccoli florets, sliced carrots, and red bell pepper strips with 1 teaspoon of olive oil, salt, and pepper.

  • 4

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

  • 5

    Plate the pan seared chicken alongside the roasted vegetables. Serve immediately and enjoy your balanced, flavorful meal.