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 delicious blend of tender, herb-infused chicken breast perfectly seared to lock in its natural juices, paired with a vibrant medley of roasted vegetables including broccoli and red bell pepper. This dish combines crisp textures with aromatic herbs, ensuring a satisfying and nourishing meal.

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NUTRITION

329kcal
Protein
35.3g
Fat
13.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 cup Red Bell Pepper

0.67 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel, then season both sides with salt, black pepper, garlic powder, chopped rosemary, and thyme, pressing the herbs gently to adhere.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

  • 4

    While the chicken cooks, preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 5

    Toss the broccoli florets and red bell pepper in a light drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 6

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

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables, enjoying a flavorful, protein-packed 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

Savor the delicious blend of tender, herb-infused chicken breast perfectly seared to lock in its natural juices, paired with a vibrant medley of roasted vegetables including broccoli and red bell pepper. This dish combines crisp textures with aromatic herbs, ensuring a satisfying and nourishing meal.

NUTRITION

329kcal
Protein
35.3g
Fat
13.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 cup Red Bell Pepper

0.67 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel, then season both sides with salt, black pepper, garlic powder, chopped rosemary, and thyme, pressing the herbs gently to adhere.

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 3

    Place the seasoned chicken breast in the pan and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

  • 4

    While the chicken cooks, preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 5

    Toss the broccoli florets and red bell pepper in a light drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 6

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

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables, enjoying a flavorful, protein-packed meal.