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 delightful combination of juicy herb-crusted chicken paired with vibrant roasted vegetables. This dish features tender pan-seared chicken enhanced with aromatic herbs and a medley of crisp, colorful veggies roasted to perfection, offering a satisfying meal ideal for any time of the day.

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NUTRITION

319kcal
Protein
41.5g
Fat
9.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove and let rest.

  • 4

    Preheat the oven to 400°F. Combine broccoli, carrots, and red bell pepper in a bowl. Toss with a small drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken 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

Savor the delightful combination of juicy herb-crusted chicken paired with vibrant roasted vegetables. This dish features tender pan-seared chicken enhanced with aromatic herbs and a medley of crisp, colorful veggies roasted to perfection, offering a satisfying meal ideal for any time of the day.

NUTRITION

319kcal
Protein
41.5g
Fat
9.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes on each side until golden and cooked through. Remove and let rest.

  • 4

    Preheat the oven to 400°F. Combine broccoli, carrots, and red bell pepper in a bowl. Toss with a small drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken and serve alongside the roasted vegetables.