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 a beautifully seared chicken breast dusted with fragrant herbs paired with a medley of perfectly roasted vegetables. Each bite offers a delightful balance of tender, juicy protein and lightly caramelized vegetables enhanced with a hint of garlic and aromatic herbs, making it a wholesome and satisfying meal.

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NUTRITION

371kcal
Protein
35.4g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1.5 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by patting the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed herbs.

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and let it rest.

  • 4

    While the chicken rests, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-18 minutes, or until tender and slightly caramelized.

  • 6

    Slice the chicken breast if desired and serve it alongside the roasted vegetables. Enjoy your nutritious and flavorful meal!

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 a beautifully seared chicken breast dusted with fragrant herbs paired with a medley of perfectly roasted vegetables. Each bite offers a delightful balance of tender, juicy protein and lightly caramelized vegetables enhanced with a hint of garlic and aromatic herbs, making it a wholesome and satisfying meal.

NUTRITION

371kcal
Protein
35.4g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1.5 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Start by patting the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed herbs.

  • 2

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

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and let it rest.

  • 4

    While the chicken rests, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-18 minutes, or until tender and slightly caramelized.

  • 6

    Slice the chicken breast if desired and serve it alongside the roasted vegetables. Enjoy your nutritious and flavorful meal!