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 the heartwarming blend of juicy pan-seared chicken breast coated in a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers a delightful mix of textures and flavors where the crisp edges of the chicken perfectly contrast with the tender, caramelized vegetables, making it an ideal balanced meal for any time of day.

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NUTRITION

372kcal
Protein
48.3g
Fat
10.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 teaspoon Olive Oil

0.5 teaspoon Mixed Dried Herbs

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F and toss the broccoli, diced carrot, and sliced red bell pepper with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

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

Savor the heartwarming blend of juicy pan-seared chicken breast coated in a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers a delightful mix of textures and flavors where the crisp edges of the chicken perfectly contrast with the tender, caramelized vegetables, making it an ideal balanced meal for any time of day.

NUTRITION

372kcal
Protein
48.3g
Fat
10.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 teaspoon Olive Oil

0.5 teaspoon Mixed Dried Herbs

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden herb crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 400°F and toss the broccoli, diced carrot, and sliced red bell pepper with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Slice the chicken and plate alongside the roasted vegetables. Serve immediately and enjoy your balanced, flavorful meal.