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 the delightful flavor of tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish offers a harmonious blend of savory notes and crisp textures that make every bite both nutritious and satisfying.

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NUTRITION

384kcal
Protein
38.8g
Fat
18.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, thyme, and rosemary.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken breast and sear for 4-5 minutes on each side until golden brown and cooked through. Remove from pan and let rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss broccoli, sliced carrot, red bell pepper, and minced garlic with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables.

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 the delightful flavor of tender pan-seared chicken breast encrusted with aromatic herbs, paired with a vibrant medley of roasted vegetables. This dish offers a harmonious blend of savory notes and crisp textures that make every bite both nutritious and satisfying.

NUTRITION

384kcal
Protein
38.8g
Fat
18.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, thyme, and rosemary.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken breast and sear for 4-5 minutes on each side until golden brown and cooked through. Remove from pan and let rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss broccoli, sliced carrot, red bell pepper, and minced garlic with the remaining olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables.