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 hearty yet light meal featuring a perfectly pan-seared chicken breast with a fragrant herb crust, served alongside a colorful medley of roasted vegetables. The tender chicken pairs beautifully with the caramelized flavors of the veggies, accented by aromatic rosemary and thyme for a satisfying, wholesome dish.

Try 7 days free, then $12.99 / mo.

NUTRITION

352kcal
Protein
42.3g
Fat
14.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/4 cup Carrot, chopped

2 tsp Olive Oil

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, rosemary, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side, until the exterior is crisp and the internal temperature reaches 165°F.

  • 3

    In the meantime, preheat your oven to 425°F. Toss the broccoli florets, red bell pepper, and chopped carrot with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    Once both the chicken and vegetables are cooked, slice the chicken breast if desired and serve alongside the roasted vegetables. Enjoy your balanced and 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 hearty yet light meal featuring a perfectly pan-seared chicken breast with a fragrant herb crust, served alongside a colorful medley of roasted vegetables. The tender chicken pairs beautifully with the caramelized flavors of the veggies, accented by aromatic rosemary and thyme for a satisfying, wholesome dish.

NUTRITION

352kcal
Protein
42.3g
Fat
14.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/4 cup Carrot, chopped

2 tsp Olive Oil

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, rosemary, and thyme.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side, until the exterior is crisp and the internal temperature reaches 165°F.

  • 3

    In the meantime, preheat your oven to 425°F. Toss the broccoli florets, red bell pepper, and chopped carrot with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    Once both the chicken and vegetables are cooked, slice the chicken breast if desired and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal.