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 beautifully balanced dish featuring tender, pan-seared chicken breast encrusted with aromatic herbs paired with a medley of roasted vegetables. Each bite marries the satisfying crisp of the herb crust with the natural sweetness of roasted carrots, broccoli, and red bell peppers. A light drizzle of olive oil enhances the flavors without overpowering the dish, making it a perfect meal for any time of the day.

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NUTRITION

328kcal
Protein
45.3g
Fat
9.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

50g Broccoli

50g Carrot

50g Red Bell Pepper

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

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 dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle with olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side, until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Chop broccoli, carrot, and red bell pepper into bite-sized pieces and spread them on a baking sheet.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables, enjoying a balanced dish that is both flavorful and nutrient-dense.

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 beautifully balanced dish featuring tender, pan-seared chicken breast encrusted with aromatic herbs paired with a medley of roasted vegetables. Each bite marries the satisfying crisp of the herb crust with the natural sweetness of roasted carrots, broccoli, and red bell peppers. A light drizzle of olive oil enhances the flavors without overpowering the dish, making it a perfect meal for any time of the day.

NUTRITION

328kcal
Protein
45.3g
Fat
9.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

50g Broccoli

50g Carrot

50g Red Bell Pepper

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle with olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side, until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 425°F. Chop broccoli, carrot, and red bell pepper into bite-sized pieces and spread them on a baking sheet.

  • 5

    Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Serve the pan-seared chicken alongside the roasted vegetables, enjoying a balanced dish that is both flavorful and nutrient-dense.