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 this delicious and balanced meal featuring a juicy pan-seared chicken breast encrusted with aromatic herbs, accompanied by a colorful medley of roasted vegetables that offer a perfect blend of textures and natural sweetness.

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NUTRITION

351kcal
Protein
47.8g
Fat
10.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Chopped Broccoli

1/2 cup Sliced Carrots

1/2 cup Sliced Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, dried oregano, and thyme.

  • 2

    Heat a non-stick pan over medium-high heat. Once hot, place the chicken in the pan and sear for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, combine the chopped broccoli, sliced carrots, and red bell pepper. Drizzle with olive oil, and add a pinch of salt and pepper, tossing to coat evenly.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes, stirring halfway, until they are tender and starting to char at the edges.

  • 5

    Slice the chicken breast and serve it alongside a generous portion of the roasted vegetables. Enjoy your wholesome 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

Savor this delicious and balanced meal featuring a juicy pan-seared chicken breast encrusted with aromatic herbs, accompanied by a colorful medley of roasted vegetables that offer a perfect blend of textures and natural sweetness.

NUTRITION

351kcal
Protein
47.8g
Fat
10.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Chopped Broccoli

1/2 cup Sliced Carrots

1/2 cup Sliced Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, black pepper, dried oregano, and thyme.

  • 2

    Heat a non-stick pan over medium-high heat. Once hot, place the chicken in the pan and sear for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through.

  • 3

    Meanwhile, preheat your oven to 425°F. In a bowl, combine the chopped broccoli, sliced carrots, and red bell pepper. Drizzle with olive oil, and add a pinch of salt and pepper, tossing to coat evenly.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes, stirring halfway, until they are tender and starting to char at the edges.

  • 5

    Slice the chicken breast and serve it alongside a generous portion of the roasted vegetables. Enjoy your wholesome and flavorful meal!