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 savory dish of lightly herb-crusted chicken paired with a medley of oven-roasted vegetables and a side of quinoa. This balanced meal features tender, pan-seared chicken enhanced with aromatic herbs, complemented by the natural sweetness of roasted broccoli and bell pepper, making for a deliciously satisfying dinner.

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NUTRITION

388kcal
Protein
39.3g
Fat
10.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed herbs with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and coat it evenly with the herb mixture.

  • 4

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

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms.

  • 6

    While the chicken is cooking, toss broccoli and red bell pepper in a bowl with a little extra seasoning if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Simultaneously, prepare the quinoa according to package instructions if not already cooked.

  • 9

    Serve the herb-crusted chicken alongside the roasted vegetables and quinoa, adjusting salt and pepper as needed.

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 savory dish of lightly herb-crusted chicken paired with a medley of oven-roasted vegetables and a side of quinoa. This balanced meal features tender, pan-seared chicken enhanced with aromatic herbs, complemented by the natural sweetness of roasted broccoli and bell pepper, making for a deliciously satisfying dinner.

NUTRITION

388kcal
Protein
39.3g
Fat
10.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed herbs with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and coat it evenly with the herb mixture.

  • 4

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

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms.

  • 6

    While the chicken is cooking, toss broccoli and red bell pepper in a bowl with a little extra seasoning if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Simultaneously, prepare the quinoa according to package instructions if not already cooked.

  • 9

    Serve the herb-crusted chicken alongside the roasted vegetables and quinoa, adjusting salt and pepper as needed.