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 beautifully herb-crusted chicken breast, perfectly pan-seared to lock in natural juices, paired with an assortment of oven-roasted vegetables including broccoli, carrots, red bell pepper, and a touch of sweet potato for extra heartiness. This dish combines vibrant flavors with a clean finish, making it a balanced choice for any meal.

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NUTRITION

348kcal
Protein
39.6g
Fat
9.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 cup Red Bell Pepper (75g)

1/2 medium Sweet Potato (60g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Herbs (Thyme, Rosemary)

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the pan.

  • 3

    Sear the chicken for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F (200°C). Toss broccoli, carrot slices, red bell pepper, and sweet potato pieces with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    Plate the chicken alongside the roasted vegetables 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

Savor a beautifully herb-crusted chicken breast, perfectly pan-seared to lock in natural juices, paired with an assortment of oven-roasted vegetables including broccoli, carrots, red bell pepper, and a touch of sweet potato for extra heartiness. This dish combines vibrant flavors with a clean finish, making it a balanced choice for any meal.

NUTRITION

348kcal
Protein
39.6g
Fat
9.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 cup Red Bell Pepper (75g)

1/2 medium Sweet Potato (60g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Herbs (Thyme, Rosemary)

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken breast in the pan.

  • 3

    Sear the chicken for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F (200°C). Toss broccoli, carrot slices, red bell pepper, and sweet potato pieces with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately.