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 dish featuring succulent herb-crusted chicken breast paired with roasted broccoli, red bell pepper, and a side of fluffy quinoa. The aromatic blend of rosemary, thyme, and garlic brings this dish to life, delivering a satisfying combination of lean protein, vibrant veggies, and wholesome grains.

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NUTRITION

332kcal
Protein
44g
Fat
10.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1/3 cup Cooked Quinoa

Mixed Herbs to taste (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with mixed herbs, salt, and pepper.

  • 2

    Heat a non-stick pan over medium heat and add a light drizzle of olive oil.

  • 3

    Sear the chicken breast for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss broccoli and red bell pepper with olive oil, salt, and a pinch of mixed herbs on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15 minutes until tender and slightly charred.

  • 6

    Prepare cooked quinoa according to package instructions if not pre-cooked.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables and quinoa. Garnish with a sprinkle of additional 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

Enjoy a perfectly balanced dish featuring succulent herb-crusted chicken breast paired with roasted broccoli, red bell pepper, and a side of fluffy quinoa. The aromatic blend of rosemary, thyme, and garlic brings this dish to life, delivering a satisfying combination of lean protein, vibrant veggies, and wholesome grains.

NUTRITION

332kcal
Protein
44g
Fat
10.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1/3 cup Cooked Quinoa

Mixed Herbs to taste (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with mixed herbs, salt, and pepper.

  • 2

    Heat a non-stick pan over medium heat and add a light drizzle of olive oil.

  • 3

    Sear the chicken breast for 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss broccoli and red bell pepper with olive oil, salt, and a pinch of mixed herbs on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15 minutes until tender and slightly charred.

  • 6

    Prepare cooked quinoa according to package instructions if not pre-cooked.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables and quinoa. Garnish with a sprinkle of additional herbs if desired.