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 vibrant dish featuring succulent pan-seared chicken breast with a savory herb crust, accompanied by a medley of roasted broccoli and carrots. The harmonious blend of rosemary, thyme, and garlic elevates the natural flavors, delivering a balanced meal that is both satisfying and nutritious.

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NUTRITION

402kcal
Protein
40.3g
Fat
18.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (156g)

1 medium Carrot (61g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Start by patting the chicken breast dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat the oven to 400°F. Toss the broccoli and carrot (cut into bite-sized pieces) in a small bowl with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes until tender and slightly charred on the edges.

  • 5

    Once the chicken is fully cooked (internal temperature should reach 165°F), remove it from the pan and let it rest for a few minutes. Slice the chicken and serve alongside the roasted vegetables.

  • 6

    Enjoy your balanced meal packed with protein and vibrant flavors!

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 vibrant dish featuring succulent pan-seared chicken breast with a savory herb crust, accompanied by a medley of roasted broccoli and carrots. The harmonious blend of rosemary, thyme, and garlic elevates the natural flavors, delivering a balanced meal that is both satisfying and nutritious.

NUTRITION

402kcal
Protein
40.3g
Fat
18.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (156g)

1 medium Carrot (61g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Start by patting the chicken breast dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the chicken breast in the pan and sear for about 4-5 minutes on each side until a golden crust forms.

  • 3

    Meanwhile, preheat the oven to 400°F. Toss the broccoli and carrot (cut into bite-sized pieces) in a small bowl with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes until tender and slightly charred on the edges.

  • 5

    Once the chicken is fully cooked (internal temperature should reach 165°F), remove it from the pan and let it rest for a few minutes. Slice the chicken and serve alongside the roasted vegetables.

  • 6

    Enjoy your balanced meal packed with protein and vibrant flavors!