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 plate of pan seared chicken breast encrusted with aromatic herbs, perfectly paired with a medley of roasted broccoli and carrots. This dish balances lean protein with nutrient-dense vegetables, accented by a hint of olive oil and fresh herbs for a flavor-packed meal.

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NUTRITION

334kcal
Protein
42.1g
Fat
13.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

2 tsp Olive Oil

Mixed Herbs & Spices (to taste)

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken in the skillet and sear for 3-4 minutes per side until a golden crust forms. Reduce heat if needed and cook until the internal temperature reaches 165°F, about 8-10 minutes total.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Toss the chopped broccoli and sliced carrot with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Plate the chicken breast 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

Enjoy a vibrant plate of pan seared chicken breast encrusted with aromatic herbs, perfectly paired with a medley of roasted broccoli and carrots. This dish balances lean protein with nutrient-dense vegetables, accented by a hint of olive oil and fresh herbs for a flavor-packed meal.

NUTRITION

334kcal
Protein
42.1g
Fat
13.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

2 tsp Olive Oil

Mixed Herbs & Spices (to taste)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken in the skillet and sear for 3-4 minutes per side until a golden crust forms. Reduce heat if needed and cook until the internal temperature reaches 165°F, about 8-10 minutes total.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Toss the chopped broccoli and sliced carrot with the remaining olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 12-15 minutes or until tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.