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 light and flavorful dinner featuring tender, herb-infused chicken breast pan-seared to perfection alongside a colorful medley of roasted vegetables. This dish is beautifully balanced with aromatic herbs, a hint of olive oil, and perfectly roasted broccoli, carrots, and red bell pepper that deliver a delightful crunch and natural sweetness.

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NUTRITION

346kcal
Protein
35.6g
Fat
18.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

3 teaspoons Olive Oil

Mixed Dried Herbs to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the broccoli, sliced carrot, and red bell pepper with 2 teaspoons of olive oil, mixed dried herbs, and a pinch of garlic powder.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry and season both sides with mixed dried herbs and garlic powder.

  • 5

    Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 6

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced herb-crusted chicken with a generous serving of roasted vegetables and enjoy your 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 light and flavorful dinner featuring tender, herb-infused chicken breast pan-seared to perfection alongside a colorful medley of roasted vegetables. This dish is beautifully balanced with aromatic herbs, a hint of olive oil, and perfectly roasted broccoli, carrots, and red bell pepper that deliver a delightful crunch and natural sweetness.

NUTRITION

346kcal
Protein
35.6g
Fat
18.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

3 teaspoons Olive Oil

Mixed Dried Herbs to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the broccoli, sliced carrot, and red bell pepper with 2 teaspoons of olive oil, mixed dried herbs, and a pinch of garlic powder.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the chicken breast dry and season both sides with mixed dried herbs and garlic powder.

  • 5

    Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 6

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced herb-crusted chicken with a generous serving of roasted vegetables and enjoy your balanced meal.