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 lean and flavorful meal with tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together the zesty aroma of herbs and a slight char from the pan-searing, perfectly balanced with the natural sweetness and crunch of seasonal produce. A nutritious, well-rounded dinner that satisfies both taste and fitness goals.

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NUTRITION

330kcal
Protein
39.1g
Fat
11.4g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Olive Oil (additional)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Preheat the oven to 400°F. Chop broccoli, carrot, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with the remaining 1/2 teaspoon olive oil, and a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy your balanced and 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 lean and flavorful meal with tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together the zesty aroma of herbs and a slight char from the pan-searing, perfectly balanced with the natural sweetness and crunch of seasonal produce. A nutritious, well-rounded dinner that satisfies both taste and fitness goals.

NUTRITION

330kcal
Protein
39.1g
Fat
11.4g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Olive Oil (additional)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Preheat the oven to 400°F. Chop broccoli, carrot, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables with the remaining 1/2 teaspoon olive oil, and a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy your balanced and flavorful meal!