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 vibrant, flavor-packed dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs paired with a medley of roasted broccoli, carrot, and garlic. The dish is artfully prepared with a light drizzle of olive oil that brings out the natural sweetness of the vegetables, creating a balanced and satisfying meal ideal for either breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

323kcal
Protein
37.5g
Fat
13.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 cup Chopped Broccoli

1 medium Carrot

1 clove Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes per side until golden and cooked through. Remove the chicken and let it rest.

  • 4

    Preheat your oven to 425°F.

  • 5

    In a bowl, toss the chopped broccoli, sliced carrot, and minced garlic with 1 teaspoon olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve it 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 vibrant, flavor-packed dish featuring succulent pan-seared chicken breast encrusted with aromatic herbs paired with a medley of roasted broccoli, carrot, and garlic. The dish is artfully prepared with a light drizzle of olive oil that brings out the natural sweetness of the vegetables, creating a balanced and satisfying meal ideal for either breakfast, lunch, or dinner.

NUTRITION

323kcal
Protein
37.5g
Fat
13.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 cup Chopped Broccoli

1 medium Carrot

1 clove Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the seasoned chicken breast in the skillet and sear for about 4-5 minutes per side until golden and cooked through. Remove the chicken and let it rest.

  • 4

    Preheat your oven to 425°F.

  • 5

    In a bowl, toss the chopped broccoli, sliced carrot, and minced garlic with 1 teaspoon olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the rested chicken breast and serve it alongside the roasted vegetables.