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 savory medley of herb-crusted chicken breast seared to perfection paired with a colorful array of roasted vegetables. This dish offers a delightful balance of tender chicken and crisp, lightly seasoned vegetables, making it a satisfying, nutritious meal.

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NUTRITION

346kcal
Protein
36.2g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup chopped Red Bell Pepper

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat.

  • 3

    Sear the chicken breast for about 5-6 minutes per side until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F.

  • 5

    Toss the chopped broccoli, carrot slices, and red bell pepper with a little olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, or until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables.

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 savory medley of herb-crusted chicken breast seared to perfection paired with a colorful array of roasted vegetables. This dish offers a delightful balance of tender chicken and crisp, lightly seasoned vegetables, making it a satisfying, nutritious meal.

NUTRITION

346kcal
Protein
36.2g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup chopped Red Bell Pepper

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat.

  • 3

    Sear the chicken breast for about 5-6 minutes per side until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F.

  • 5

    Toss the chopped broccoli, carrot slices, and red bell pepper with a little olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes, or until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve alongside the roasted vegetables.