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 deliciously crisp herb-crusted chicken breast paired with a colorful medley of roasted Brussels sprouts and carrots. The chicken is pan seared to create a savory crust, then finished to perfection, while the vegetables roast until tender, creating a balanced dish bursting with fresh, aromatic flavors.

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NUTRITION

382kcal
Protein
46.9g
Fat
14.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 cup Carrots (sliced)

2 teaspoons Olive Oil

1 teaspoon Fresh Herbs (Rosemary & Thyme)

1 clove Garlic (minced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the Brussels sprouts and sliced carrots with 1 teaspoon of olive oil, a pinch of salt and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and sprinkle the fresh herbs combined with minced garlic.

  • 5

    Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 5-6 minutes on each side until a golden, herb-crusted exterior forms.

  • 6

    If the chicken thickness requires, finish cooking it in the oven for an additional 5 minutes, ensuring it reaches an internal temperature of 165°F.

  • 7

    Plate the chicken breast alongside the roasted vegetables and enjoy your balanced, flavorful meal.

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 deliciously crisp herb-crusted chicken breast paired with a colorful medley of roasted Brussels sprouts and carrots. The chicken is pan seared to create a savory crust, then finished to perfection, while the vegetables roast until tender, creating a balanced dish bursting with fresh, aromatic flavors.

NUTRITION

382kcal
Protein
46.9g
Fat
14.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 cup Carrots (sliced)

2 teaspoons Olive Oil

1 teaspoon Fresh Herbs (Rosemary & Thyme)

1 clove Garlic (minced)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the Brussels sprouts and sliced carrots with 1 teaspoon of olive oil, a pinch of salt and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and sprinkle the fresh herbs combined with minced garlic.

  • 5

    Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 5-6 minutes on each side until a golden, herb-crusted exterior forms.

  • 6

    If the chicken thickness requires, finish cooking it in the oven for an additional 5 minutes, ensuring it reaches an internal temperature of 165°F.

  • 7

    Plate the chicken breast alongside the roasted vegetables and enjoy your balanced, flavorful meal.