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 perfectly balanced meal featuring tender pan-seared chicken breast encrusted with fresh herbs paired with a colorful medley of roasted vegetables. A light drizzle of olive oil and a squeeze of lemon enhance the flavor, making this dish a delightful, nutrient-packed option for a satisfying dinner.

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NUTRITION

386kcal
Protein
35.4g
Fat
18.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, and lemon juice. Set aside.

  • 3

    Pat the chicken breast dry and season with salt and pepper. Rub half of the herb mixture onto the chicken to create a crust.

  • 4

    Heat a skillet over medium-high heat and add half a tablespoon of olive oil. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 5

    Meanwhile, chop broccoli into florets, slice the red bell pepper, and cut the carrot into rounds or sticks. Place the vegetables in a bowl and toss them with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Return the seared chicken to the skillet (or slice it if preferred) and let it finish cooking through, about 5-7 minutes depending on thickness.

  • 8

    Slice the chicken and serve it over a bed of roasted vegetables, drizzling any remaining pan juices on top.

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 perfectly balanced meal featuring tender pan-seared chicken breast encrusted with fresh herbs paired with a colorful medley of roasted vegetables. A light drizzle of olive oil and a squeeze of lemon enhance the flavor, making this dish a delightful, nutrient-packed option for a satisfying dinner.

NUTRITION

386kcal
Protein
35.4g
Fat
18.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, and lemon juice. Set aside.

  • 3

    Pat the chicken breast dry and season with salt and pepper. Rub half of the herb mixture onto the chicken to create a crust.

  • 4

    Heat a skillet over medium-high heat and add half a tablespoon of olive oil. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 5

    Meanwhile, chop broccoli into florets, slice the red bell pepper, and cut the carrot into rounds or sticks. Place the vegetables in a bowl and toss them with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Return the seared chicken to the skillet (or slice it if preferred) and let it finish cooking through, about 5-7 minutes depending on thickness.

  • 8

    Slice the chicken and serve it over a bed of roasted vegetables, drizzling any remaining pan juices on top.