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 the rustic charm of pan seared herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish combines tender, juicy chicken with the aromatic fragrance of fresh herbs, crisp roasted veggies, and a nutty quinoa base, creating a hearty yet balanced meal suitable for any time of the day.

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NUTRITION

389kcal
Protein
38.7g
Fat
10.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1 tsp Olive Oil

Fresh Herbs and Garlic (a small serving)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a light sprinkle of fresh chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the pan, skin side down if applicable, and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli florets and sliced red bell pepper with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Heat the cooked quinoa briefly if desired, or serve at room temperature alongside your chicken and vegetables.

  • 7

    Plate the sliced chicken breast with a generous serving of roasted vegetables and a side of quinoa, topping with a light drizzle of any pan drippings and extra fresh herbs if desired.

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 the rustic charm of pan seared herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of fluffy quinoa. This dish combines tender, juicy chicken with the aromatic fragrance of fresh herbs, crisp roasted veggies, and a nutty quinoa base, creating a hearty yet balanced meal suitable for any time of the day.

NUTRITION

389kcal
Protein
38.7g
Fat
10.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1 tsp Olive Oil

Fresh Herbs and Garlic (a small serving)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and a light sprinkle of fresh chopped rosemary and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the pan, skin side down if applicable, and sear for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli florets and sliced red bell pepper with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Heat the cooked quinoa briefly if desired, or serve at room temperature alongside your chicken and vegetables.

  • 7

    Plate the sliced chicken breast with a generous serving of roasted vegetables and a side of quinoa, topping with a light drizzle of any pan drippings and extra fresh herbs if desired.