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 a beautifully seared chicken breast encrusted with aromatic herbs and paired with a colorful medley of roasted vegetables. This dish celebrates the balance of lean protein and vibrant veggies, delivering a satisfying meal that's as pleasing to the palate as it is to your macros.

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NUTRITION

339kcal
Protein
42.2g
Fat
9.8g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, garlic (minced), and mixed fresh herbs.

  • 2

    Preheat a skillet over medium-high heat with 1 teaspoon of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the broccoli, carrot, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables lightly in olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.

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 a beautifully seared chicken breast encrusted with aromatic herbs and paired with a colorful medley of roasted vegetables. This dish celebrates the balance of lean protein and vibrant veggies, delivering a satisfying meal that's as pleasing to the palate as it is to your macros.

NUTRITION

339kcal
Protein
42.2g
Fat
9.8g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, garlic (minced), and mixed fresh herbs.

  • 2

    Preheat a skillet over medium-high heat with 1 teaspoon of olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the broccoli, carrot, and red bell pepper into bite-sized pieces.

  • 5

    Toss the vegetables lightly in olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.