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 herb-crusted chicken breast, perfectly pan-seared to lock in its juices, served alongside a vibrant medley of roasted broccoli and carrots. This dish is both crisp and flavorful with a light drizzle of extra virgin olive oil and aromatic herbs, creating a balanced meal that’s as nutritious as it is delicious.

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NUTRITION

368kcal
Protein
38.3g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Carrot, sliced

1 tbsp Extra Virgin Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    In the meantime, preheat the oven to 425°F, and toss the broccoli and sliced carrot with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred on the edges.

  • 6

    Slice the chicken breast and plate alongside the roasted vegetables. 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 herb-crusted chicken breast, perfectly pan-seared to lock in its juices, served alongside a vibrant medley of roasted broccoli and carrots. This dish is both crisp and flavorful with a light drizzle of extra virgin olive oil and aromatic herbs, creating a balanced meal that’s as nutritious as it is delicious.

NUTRITION

368kcal
Protein
38.3g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Carrot, sliced

1 tbsp Extra Virgin Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the herb blend.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    In the meantime, preheat the oven to 425°F, and toss the broccoli and sliced carrot with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred on the edges.

  • 6

    Slice the chicken breast and plate alongside the roasted vegetables. Serve immediately.