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 harmonious blend of succulent chicken breast seasoned with a fragrant blend of herbs and spices, pan-seared to perfection, and paired with a medley of roasted broccoli, carrot, and red bell pepper. This dish delivers a delightful balance of savory flavors and vibrant colors, ensuring a nourishing yet satisfying meal.

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NUTRITION

352kcal
Protein
36.3g
Fat
13.5g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1 medium red Bell Pepper (halved)

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

1 teaspoon Lemon Zest

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, place the chicken breast and sear on each side for about 3-4 minutes until a golden crust forms.

  • 3

    Preheat your oven to 425°F. In a bowl, combine chopped broccoli, sliced carrot, and halved red bell pepper. Drizzle with the remaining teaspoon of olive oil, and season with salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway, until tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked through (internal temperature reaches 165°F), slice it 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 harmonious blend of succulent chicken breast seasoned with a fragrant blend of herbs and spices, pan-seared to perfection, and paired with a medley of roasted broccoli, carrot, and red bell pepper. This dish delivers a delightful balance of savory flavors and vibrant colors, ensuring a nourishing yet satisfying meal.

NUTRITION

352kcal
Protein
36.3g
Fat
13.5g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1 medium red Bell Pepper (halved)

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

1 teaspoon Lemon Zest

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, place the chicken breast and sear on each side for about 3-4 minutes until a golden crust forms.

  • 3

    Preheat your oven to 425°F. In a bowl, combine chopped broccoli, sliced carrot, and halved red bell pepper. Drizzle with the remaining teaspoon of olive oil, and season with salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway, until tender and slightly charred on the edges.

  • 5

    Once the chicken is cooked through (internal temperature reaches 165°F), slice it and serve alongside the roasted vegetables.