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 combination of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted broccoli and red bell pepper. The chicken is lightly seasoned with a mix of aromatic herbs, delivering a crisp exterior and juicy interior, while the vegetables are drizzled with olive oil and roasted to tender perfection, making this dish both nourishing and satisfying.

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NUTRITION

360kcal
Protein
43.7g
Fat
11.8g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 cup Broccoli

1 cup Red Bell Pepper

1 tsp Olive Oil (for vegetables)

1/4 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 the mixed dried herbs.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the interior reaches an internal temperature of 165°F. Remove and let rest.

  • 4

    Preheat the oven to 400°F. In a bowl, toss the broccoli and red bell pepper with 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes or until tender with slight caramelization.

  • 6

    Slice the rested chicken breast and plate alongside the roasted vegetables. Serve immediately and enjoy your 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 combination of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted broccoli and red bell pepper. The chicken is lightly seasoned with a mix of aromatic herbs, delivering a crisp exterior and juicy interior, while the vegetables are drizzled with olive oil and roasted to tender perfection, making this dish both nourishing and satisfying.

NUTRITION

360kcal
Protein
43.7g
Fat
11.8g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 cup Broccoli

1 cup Red Bell Pepper

1 tsp Olive Oil (for vegetables)

1/4 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast.

  • 3

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the interior reaches an internal temperature of 165°F. Remove and let rest.

  • 4

    Preheat the oven to 400°F. In a bowl, toss the broccoli and red bell pepper with 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes or until tender with slight caramelization.

  • 6

    Slice the rested chicken breast and plate alongside the roasted vegetables. Serve immediately and enjoy your meal.