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 succulent pan-seared chicken with a tantalizing herb crust paired with a medley of roasted vegetables. This dish brings together the comforting warmth of rosemary and thyme with the fresh, crisp flavors of broccoli, carrot, and red bell pepper, creating a balanced and satisfying meal.

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NUTRITION

350kcal
Protein
42.2g
Fat
12.4g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

50 g Broccoli

50 g Carrot

50 g Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, dried rosemary, and dried thyme.

  • 2

    Heat a skillet over medium-high heat and add 1.5 teaspoons of extra virgin olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 5-6 minutes on each side, or until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the broccoli, carrot, and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before slicing. Serve alongside the roasted vegetables and enjoy a balanced, flavorful 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 succulent pan-seared chicken with a tantalizing herb crust paired with a medley of roasted vegetables. This dish brings together the comforting warmth of rosemary and thyme with the fresh, crisp flavors of broccoli, carrot, and red bell pepper, creating a balanced and satisfying meal.

NUTRITION

350kcal
Protein
42.2g
Fat
12.4g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

50 g Broccoli

50 g Carrot

50 g Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, dried rosemary, and dried thyme.

  • 2

    Heat a skillet over medium-high heat and add 1.5 teaspoons of extra virgin olive oil.

  • 3

    Place the chicken breast in the hot skillet and sear for about 5-6 minutes on each side, or until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 400°F. Toss the broccoli, carrot, and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until they are tender and slightly caramelized.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before slicing. Serve alongside the roasted vegetables and enjoy a balanced, flavorful meal.