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 delicious, balanced meal featuring succulent pan-seared chicken breast encrusted with fragrant herbs, paired with a colorful medley of roasted vegetables. This dish offers a satisfying blend of textures and flavors, with a crisp exterior on the chicken and tender, roasted veggies, perfect for a wholesome dinner option.

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NUTRITION

355kcal
Protein
47.1g
Fat
10.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Diced Carrot

1/2 cup Diced Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Herbs

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and mixed herbs on both sides. Mince the garlic and press it onto the chicken for added flavor.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden and crispy on the outside.

  • 4

    While the chicken is searing, toss the broccoli, diced carrots, and diced bell pepper with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet.

  • 5

    After searing the chicken, transfer the vegetables to the preheated oven and roast for 10-12 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 6

    Return the chicken to the skillet briefly if needed to warm through, then plate the chicken alongside the roasted vegetables. Enjoy your herb-crusted pan-seared chicken with a vibrant mix of 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 delicious, balanced meal featuring succulent pan-seared chicken breast encrusted with fragrant herbs, paired with a colorful medley of roasted vegetables. This dish offers a satisfying blend of textures and flavors, with a crisp exterior on the chicken and tender, roasted veggies, perfect for a wholesome dinner option.

NUTRITION

355kcal
Protein
47.1g
Fat
10.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Diced Carrot

1/2 cup Diced Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Herbs

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and mixed herbs on both sides. Mince the garlic and press it onto the chicken for added flavor.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken breast in the skillet and sear for about 3-4 minutes on each side until golden and crispy on the outside.

  • 4

    While the chicken is searing, toss the broccoli, diced carrots, and diced bell pepper with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet.

  • 5

    After searing the chicken, transfer the vegetables to the preheated oven and roast for 10-12 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 6

    Return the chicken to the skillet briefly if needed to warm through, then plate the chicken alongside the roasted vegetables. Enjoy your herb-crusted pan-seared chicken with a vibrant mix of roasted vegetables.