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 delight of tender, herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan seared to perfection with a crisp herb coating while the vegetables are lightly roasted to bring out their natural sweetness. A simple, hearty dish that offers a balanced profile of protein and vibrant flavors.

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NUTRITION

346kcal
Protein
49.2g
Fat
10.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, chopped rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    Toss the chopped broccoli and sliced carrot with a pinch of salt, pepper, and any remaining herbs or a drizzle of olive oil.

  • 6

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

  • 7

    Plate the seared chicken alongside the roasted vegetables, and serve warm.

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 delight of tender, herb-crusted chicken paired with a medley of roasted vegetables. The chicken is pan seared to perfection with a crisp herb coating while the vegetables are lightly roasted to bring out their natural sweetness. A simple, hearty dish that offers a balanced profile of protein and vibrant flavors.

NUTRITION

346kcal
Protein
49.2g
Fat
10.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, black pepper, chopped rosemary, and thyme.

  • 2

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

  • 3

    Place the chicken in the pan and sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F.

  • 5

    Toss the chopped broccoli and sliced carrot with a pinch of salt, pepper, and any remaining herbs or a drizzle of olive oil.

  • 6

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

  • 7

    Plate the seared chicken alongside the roasted vegetables, and serve warm.