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 vibrant plate of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The succulent chicken boasts a fragrant herb crust while the lightly roasted broccoli, red bell pepper, and carrot bring a perfect balance of crunch and natural sweetness.

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NUTRITION

349kcal
Protein
44.4g
Fat
9.8g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 clove Garlic

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Mixed Dried Herbs

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick pan over medium-high heat. Add the chicken breast and cook for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss the broccoli, red bell pepper, and carrot with the remaining olive oil, garlic (minced), a pinch of salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet and roast for 15 minutes or until they are tender and slightly caramelized.

  • 5

    Slice the chicken breast and serve it atop a bed of the roasted vegetables for a satisfying 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 vibrant plate of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The succulent chicken boasts a fragrant herb crust while the lightly roasted broccoli, red bell pepper, and carrot bring a perfect balance of crunch and natural sweetness.

NUTRITION

349kcal
Protein
44.4g
Fat
9.8g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1 clove Garlic

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Mixed Dried Herbs

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick pan over medium-high heat. Add the chicken breast and cook for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss the broccoli, red bell pepper, and carrot with the remaining olive oil, garlic (minced), a pinch of salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet and roast for 15 minutes or until they are tender and slightly caramelized.

  • 5

    Slice the chicken breast and serve it atop a bed of the roasted vegetables for a satisfying meal.