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 delicious interplay of a perfectly pan-seared chicken breast adorned with a fragrant herb crust, paired with a medley of roasted vegetables that are tender and bursting with natural sweetness. This dish offers a satisfying mix of textures and flavors with crisp vegetables and succulent, juicy chicken, making it an ideal choice for a wholesome and balanced meal.

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NUTRITION

324kcal
Protein
39.4g
Fat
9.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season lightly with a pinch of salt and black pepper.

  • 2

    Finely chop the fresh rosemary, thyme, and garlic. Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side, until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the broccoli, carrot, and red bell pepper into bite-sized pieces and toss them with a teaspoon of olive oil, salt, and pepper.

  • 5

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

  • 6

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Serve the herb-crusted chicken 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

Savor the delicious interplay of a perfectly pan-seared chicken breast adorned with a fragrant herb crust, paired with a medley of roasted vegetables that are tender and bursting with natural sweetness. This dish offers a satisfying mix of textures and flavors with crisp vegetables and succulent, juicy chicken, making it an ideal choice for a wholesome and balanced meal.

NUTRITION

324kcal
Protein
39.4g
Fat
9.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season lightly with a pinch of salt and black pepper.

  • 2

    Finely chop the fresh rosemary, thyme, and garlic. Press the herb mixture onto both sides of the chicken breast to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side, until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. Chop the broccoli, carrot, and red bell pepper into bite-sized pieces and toss them with a teaspoon of olive oil, salt, and pepper.

  • 5

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

  • 6

    Once the chicken is cooked, let it rest for a couple of minutes before slicing. Serve the herb-crusted chicken alongside the roasted vegetables.