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 this delicious, hearty dish featuring a succulent herb-crusted chicken breast perfectly pan seared to lock in flavors. Complemented by a medley of roasted vegetables with a hint of olive oil and herbs, this meal delivers savory satisfaction and a nourishing balance of protein and fresh produce.

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NUTRITION

414kcal
Protein
39.7g
Fat
11.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Herb Seasoning Blend

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb seasoning blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Cook for about 5-7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F.

  • 4

    In a mixing bowl, toss the chopped broccoli and sliced red bell pepper with olive oil, a pinch of salt, pepper, and a light sprinkle of the herb seasoning blend.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 12-15 minutes, until tender with slightly crispy edges.

  • 6

    Once cooked, slice the chicken breast and plate 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

Savor this delicious, hearty dish featuring a succulent herb-crusted chicken breast perfectly pan seared to lock in flavors. Complemented by a medley of roasted vegetables with a hint of olive oil and herbs, this meal delivers savory satisfaction and a nourishing balance of protein and fresh produce.

NUTRITION

414kcal
Protein
39.7g
Fat
11.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Herb Seasoning Blend

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb seasoning blend.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken breast. Cook for about 5-7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F.

  • 4

    In a mixing bowl, toss the chopped broccoli and sliced red bell pepper with olive oil, a pinch of salt, pepper, and a light sprinkle of the herb seasoning blend.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 12-15 minutes, until tender with slightly crispy edges.

  • 6

    Once cooked, slice the chicken breast and plate alongside the roasted vegetables. Serve immediately and enjoy your balanced, flavorful meal.