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 flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features juicy pan-seared chicken complemented by broccoli, red bell pepper, and carrots, all lightly tossed in olive oil and aromatic herbs. An ideal balanced meal that’s both satisfying and nutrient-rich.

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NUTRITION

287kcal
Protein
34.8g
Fat
8.7g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Carrot

2 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary, Thyme)

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed herbs, and minced garlic.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 400°F.

  • 5

    Toss broccoli, red bell pepper, and carrots in a small bowl with a splash of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 7

    Once done, plate the chicken and arrange the roasted vegetables on the side.

  • 8

    Serve immediately and enjoy your balanced, protein-rich 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 the flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features juicy pan-seared chicken complemented by broccoli, red bell pepper, and carrots, all lightly tossed in olive oil and aromatic herbs. An ideal balanced meal that’s both satisfying and nutrient-rich.

NUTRITION

287kcal
Protein
34.8g
Fat
8.7g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Carrot

2 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary, Thyme)

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed herbs, and minced garlic.

  • 2

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

  • 3

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 400°F.

  • 5

    Toss broccoli, red bell pepper, and carrots in a small bowl with a splash of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 7

    Once done, plate the chicken and arrange the roasted vegetables on the side.

  • 8

    Serve immediately and enjoy your balanced, protein-rich meal.