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 vibrant flavors of a crisp herb-crusted chicken breast paired with a medley of roasted vegetables and a light serving of quinoa. This dish delivers a satisfying balance of lean protein and wholesome carbohydrates, accented with aromatic herbs and a drizzle of olive oil for a rich, rustic finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

408kcal
Protein
42.5g
Fat
10.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots (sliced)

1/2 Red Bell Pepper

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season with your favorite herbs such as thyme, rosemary, salt, and pepper to create a flavorful crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli, sliced carrots, and red bell pepper in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Warm the cooked quinoa if needed, and serve it alongside the chicken and roasted vegetables for a balanced and hearty 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

Savor the vibrant flavors of a crisp herb-crusted chicken breast paired with a medley of roasted vegetables and a light serving of quinoa. This dish delivers a satisfying balance of lean protein and wholesome carbohydrates, accented with aromatic herbs and a drizzle of olive oil for a rich, rustic finish.

NUTRITION

408kcal
Protein
42.5g
Fat
10.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots (sliced)

1/2 Red Bell Pepper

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the chicken breast dry and season with your favorite herbs such as thyme, rosemary, salt, and pepper to create a flavorful crust.

  • 2

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

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss broccoli, sliced carrots, and red bell pepper in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Warm the cooked quinoa if needed, and serve it alongside the chicken and roasted vegetables for a balanced and hearty meal.