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 balance of crispy, herb-crusted pan seared chicken paired with perfectly roasted broccoli and carrots. Every bite delivers a blend of savory herbs with a fresh burst from the veggies, making this dish a satisfying, nutrient-packed meal.

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NUTRITION

368kcal
Protein
38.3g
Fat
18.4g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, garlic powder, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.

  • 3

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

  • 4

    Preheat the oven to 400°F.

  • 5

    While the chicken is cooking, chop broccoli and carrot into bite-sized pieces and toss them with a little olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.

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 balance of crispy, herb-crusted pan seared chicken paired with perfectly roasted broccoli and carrots. Every bite delivers a blend of savory herbs with a fresh burst from the veggies, making this dish a satisfying, nutrient-packed meal.

NUTRITION

368kcal
Protein
38.3g
Fat
18.4g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt, pepper, garlic powder, rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil.

  • 3

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

  • 4

    Preheat the oven to 400°F.

  • 5

    While the chicken is cooking, chop broccoli and carrot into bite-sized pieces and toss them with a little olive oil, salt, and pepper.

  • 6

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

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.