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 flavors of herb-crusted pan-seared chicken paired with a vibrant medley of roasted vegetables and a touch of roasted sweet potato. This dish offers a perfectly balanced combination of lean protein and nutrient-rich vegetables, elevated by aromatic herbs and a drizzle of olive oil for a satisfying and wholesome meal.

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NUTRITION

385kcal
Protein
37.8g
Fat
9g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 small Sweet Potato

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt, pepper, and the mixed herbs.

  • 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 per side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 400°F while the chicken cooks.

  • 5

    Chop the broccoli, carrot, and red bell pepper into evenly sized pieces. Toss the vegetables with a small drizzle of olive oil, salt, and pepper.

  • 6

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

  • 7

    Slice the chicken breast and serve it on a plate with a generous portion of the roasted vegetables.

  • 8

    Enjoy your nutrient-dense, herb-crusted pan-seared chicken with a colorful 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

Savor the delightful flavors of herb-crusted pan-seared chicken paired with a vibrant medley of roasted vegetables and a touch of roasted sweet potato. This dish offers a perfectly balanced combination of lean protein and nutrient-rich vegetables, elevated by aromatic herbs and a drizzle of olive oil for a satisfying and wholesome meal.

NUTRITION

385kcal
Protein
37.8g
Fat
9g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 small Sweet Potato

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season it evenly with salt, pepper, and the mixed herbs.

  • 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 per side until a golden herb crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 400°F while the chicken cooks.

  • 5

    Chop the broccoli, carrot, and red bell pepper into evenly sized pieces. Toss the vegetables with a small drizzle of olive oil, salt, and pepper.

  • 6

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

  • 7

    Slice the chicken breast and serve it on a plate with a generous portion of the roasted vegetables.

  • 8

    Enjoy your nutrient-dense, herb-crusted pan-seared chicken with a colorful mix of roasted vegetables.