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 delightful dinner featuring a tender, herb-crusted chicken breast paired with an assortment of vibrant roasted vegetables. The dish marries savory, aromatic chicken with a medley of caramelized broccoli, carrots, and red bell pepper, finished with a drizzle of extra virgin olive oil for a burst of flavor.

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NUTRITION

373kcal
Protein
37.8g
Fat
13.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Sliced Carrots

1 medium Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Mixed Herbs (Parsley, Thyme, Oregano)

Salt and Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry. In a small bowl, combine the mixed herbs, salt, and pepper.

  • 2

    Rub the herb mixture evenly over both sides of the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Add 1 tsp of olive oil and sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, sliced carrots, and red bell pepper with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, or until they are tender and slightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted, plate together and serve immediately.

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 delightful dinner featuring a tender, herb-crusted chicken breast paired with an assortment of vibrant roasted vegetables. The dish marries savory, aromatic chicken with a medley of caramelized broccoli, carrots, and red bell pepper, finished with a drizzle of extra virgin olive oil for a burst of flavor.

NUTRITION

373kcal
Protein
37.8g
Fat
13.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Sliced Carrots

1 medium Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Mixed Herbs (Parsley, Thyme, Oregano)

Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry. In a small bowl, combine the mixed herbs, salt, and pepper.

  • 2

    Rub the herb mixture evenly over both sides of the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Add 1 tsp of olive oil and sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 4

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, sliced carrots, and red bell pepper with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes, or until they are tender and slightly caramelized.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted, plate together and serve immediately.