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 delightful medley of a crispy herb-crusted chicken breast paired with a colorful mix of roasted Brussels sprouts and carrots. This dish boasts a balance of lean protein and vibrant vegetables, bringing a satisfying crunch and earthy flavors with every bite.

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NUTRITION

343kcal
Protein
40.3g
Fat
9.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150g Brussels Sprouts

150g Carrot

1 tsp Olive Oil

Pinch of Mixed Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a pinch of mixed herbs (thyme and rosemary).

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast to the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Toss the Brussels sprouts and carrot pieces with olive oil, salt, and pepper on a baking sheet.

  • 4

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

  • 5

    Slice the pan-seared chicken breast and serve it alongside the roasted vegetables for a wholesome and balanced 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 delightful medley of a crispy herb-crusted chicken breast paired with a colorful mix of roasted Brussels sprouts and carrots. This dish boasts a balance of lean protein and vibrant vegetables, bringing a satisfying crunch and earthy flavors with every bite.

NUTRITION

343kcal
Protein
40.3g
Fat
9.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150g Brussels Sprouts

150g Carrot

1 tsp Olive Oil

Pinch of Mixed Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a pinch of mixed herbs (thyme and rosemary).

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast to the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat your oven to 425°F. Toss the Brussels sprouts and carrot pieces with olive oil, salt, and pepper on a baking sheet.

  • 4

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

  • 5

    Slice the pan-seared chicken breast and serve it alongside the roasted vegetables for a wholesome and balanced meal.