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 wholesome, savory dish featuring a perfectly pan-seared chicken breast coated in aromatic herbs, paired with a vibrant medley of roasted broccoli, carrots, and sweet potato cubes. This dish offers a balance of lean protein and nutrient-rich vegetables, making it a satisfying meal for any time of day.

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NUTRITION

378kcal
Protein
40.1g
Fat
9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1/2 cup Sliced Carrots (61g)

1/2 cup Cubed Sweet Potato (100g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, thyme, and garlic powder.

  • 2

    Heat olive oil over medium-high heat in a skillet. 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 chicken is cooked through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss broccoli, sliced carrots, and cubed sweet potato with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly browned.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables.

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 wholesome, savory dish featuring a perfectly pan-seared chicken breast coated in aromatic herbs, paired with a vibrant medley of roasted broccoli, carrots, and sweet potato cubes. This dish offers a balance of lean protein and nutrient-rich vegetables, making it a satisfying meal for any time of day.

NUTRITION

378kcal
Protein
40.1g
Fat
9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1/2 cup Sliced Carrots (61g)

1/2 cup Cubed Sweet Potato (100g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, rosemary, thyme, and garlic powder.

  • 2

    Heat olive oil over medium-high heat in a skillet. 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 chicken is cooked through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss broccoli, sliced carrots, and cubed sweet potato with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly browned.

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables.