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 a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with a blend of fresh herbs for a crisp, savory crust, while the vibrant mix of broccoli and carrot gets a light olive oil finish to enhance natural flavors. This meal delivers a satisfying taste experience with a clean, nutrient-dense profile perfect for fueling your day.

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NUTRITION

369kcal
Protein
38.3g
Fat
18.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

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 add the olive oil.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side, or until a golden herb crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 400°F.

  • 5

    Chop broccoli florets and carrot into uniform pieces. Toss them with a little olive oil, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables out on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly browned.

  • 7

    Plate the pan seared chicken with the roasted vegetables. Optionally, drizzle with a squeeze of lemon for extra brightness.

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 a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with a blend of fresh herbs for a crisp, savory crust, while the vibrant mix of broccoli and carrot gets a light olive oil finish to enhance natural flavors. This meal delivers a satisfying taste experience with a clean, nutrient-dense profile perfect for fueling your day.

NUTRITION

369kcal
Protein
38.3g
Fat
18.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

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 add the olive oil.

  • 3

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side, or until a golden herb crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 400°F.

  • 5

    Chop broccoli florets and carrot into uniform pieces. Toss them with a little olive oil, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables out on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly browned.

  • 7

    Plate the pan seared chicken with the roasted vegetables. Optionally, drizzle with a squeeze of lemon for extra brightness.