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, hearty dish featuring succulent pan-seared chicken breast with a crisp herb crust paired with a medley of roasted broccoli, carrots, and red bell pepper drizzled lightly with olive oil. The herbs add a bright, aromatic flavor to the tender chicken while the roasted vegetables offer a comforting mix of textures and natural sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
48.6g
Fat
11.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    Season the chicken evenly with salt, pepper, and mixed dried herbs on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 4

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side until a golden crust forms and internal temperature reaches 165°F.

  • 5

    Preheat oven to 425°F for the vegetables.

  • 6

    In a bowl, toss broccoli florets, sliced carrot, and red bell pepper with olive oil, salt, and pepper.

  • 7

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

  • 8

    Slice the chicken breast 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

Enjoy a vibrant, hearty dish featuring succulent pan-seared chicken breast with a crisp herb crust paired with a medley of roasted broccoli, carrots, and red bell pepper drizzled lightly with olive oil. The herbs add a bright, aromatic flavor to the tender chicken while the roasted vegetables offer a comforting mix of textures and natural sweetness.

NUTRITION

391kcal
Protein
48.6g
Fat
11.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    Season the chicken evenly with salt, pepper, and mixed dried herbs on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 4

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side until a golden crust forms and internal temperature reaches 165°F.

  • 5

    Preheat oven to 425°F for the vegetables.

  • 6

    In a bowl, toss broccoli florets, sliced carrot, and red bell pepper with olive oil, salt, and pepper.

  • 7

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

  • 8

    Slice the chicken breast and serve alongside the roasted vegetables.