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, satisfying dish featuring a juicy pan-seared chicken breast with a fragrant herb crust, perfectly complemented by a medley of roasted broccoli and carrots. This dish is designed to be both nutritious and full of flavor, making it an ideal meal for clean eating with balanced macros.

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NUTRITION

470kcal
Protein
56.8g
Fat
17.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 cup Broccoli

1 medium Carrot

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed dried herbs to create a flavorful crust.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. Toss the broccoli and sliced carrot with the remaining olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until they are tender and lightly charred.

  • 5

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and let it rest for a couple of minutes before slicing.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.

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, satisfying dish featuring a juicy pan-seared chicken breast with a fragrant herb crust, perfectly complemented by a medley of roasted broccoli and carrots. This dish is designed to be both nutritious and full of flavor, making it an ideal meal for clean eating with balanced macros.

NUTRITION

470kcal
Protein
56.8g
Fat
17.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 cup Broccoli

1 medium Carrot

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed dried herbs to create a flavorful crust.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat the oven to 400°F. Toss the broccoli and sliced carrot with the remaining olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until they are tender and lightly charred.

  • 5

    Once the chicken reaches an internal temperature of 165°F, remove it from the skillet and let it rest for a couple of minutes before slicing.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and serve immediately.