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 simple yet elegant combination of pan-seared chicken breast encrusted with a fragrant mix of herbs, paired with a medley of roasted broccoli and carrots tossed in extra virgin olive oil. This dish offers vibrant flavors and a satisfying balance that's perfect for a wholesome dinner.

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NUTRITION

346kcal
Protein
34.5g
Fat
17.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Toss the chopped broccoli and sliced carrot in the remaining olive oil with a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking tray and roast in the oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced and flavorful 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

Enjoy a simple yet elegant combination of pan-seared chicken breast encrusted with a fragrant mix of herbs, paired with a medley of roasted broccoli and carrots tossed in extra virgin olive oil. This dish offers vibrant flavors and a satisfying balance that's perfect for a wholesome dinner.

NUTRITION

346kcal
Protein
34.5g
Fat
17.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F.

  • 5

    Toss the chopped broccoli and sliced carrot in the remaining olive oil with a pinch of salt and pepper.

  • 6

    Spread the vegetables on a baking tray and roast in the oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables for a balanced and flavorful meal.