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 a deliciously simple meal featuring tender pan seared chicken breasts adorned with a fragrant herb crust, paired with a medley of roasted broccoli and red bell peppers. This dish boasts a delightful balance of textures and flavors, offering a light yet satisfying option perfect for breakfast, lunch, or dinner.

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NUTRITION

394kcal
Protein
44.4g
Fat
12.2g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with olive oil until shimmering.

  • 3

    Place the chicken in the skillet and sear for about 5-6 minutes on each side until cooked through and a golden crust forms.

  • 4

    While the chicken is cooking, preheat the oven to 425°F and prepare a baking sheet with a light coating of olive oil.

  • 5

    Toss the broccoli and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil, then spread them out on the baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Slice the chicken and plate it alongside the roasted vegetables. Serve immediately and enjoy the balanced flavors.

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 a deliciously simple meal featuring tender pan seared chicken breasts adorned with a fragrant herb crust, paired with a medley of roasted broccoli and red bell peppers. This dish boasts a delightful balance of textures and flavors, offering a light yet satisfying option perfect for breakfast, lunch, or dinner.

NUTRITION

394kcal
Protein
44.4g
Fat
12.2g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat with olive oil until shimmering.

  • 3

    Place the chicken in the skillet and sear for about 5-6 minutes on each side until cooked through and a golden crust forms.

  • 4

    While the chicken is cooking, preheat the oven to 425°F and prepare a baking sheet with a light coating of olive oil.

  • 5

    Toss the broccoli and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil, then spread them out on the baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 7

    Slice the chicken and plate it alongside the roasted vegetables. Serve immediately and enjoy the balanced flavors.