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 delightful herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The tender, pan-seared chicken is infused with aromatic herbs, while crisp broccoli, sweet red bell pepper, and carrots bring a burst of color and flavor to your plate. A light drizzle of olive oil ties the dish together, creating a balanced meal perfect for any time of day.

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NUTRITION

324kcal
Protein
39.8g
Fat
9.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1/2 Red Bell Pepper

1 small Carrot

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the pan and sear for 4-5 minutes on each side until golden and the internal temperature reaches 165°F.

  • 4

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

  • 5

    Chop the broccoli, red bell pepper, and carrot into bite-sized pieces and spread them on a baking tray.

  • 6

    Drizzle a small amount of olive oil over the vegetables, season with salt and pepper, and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced, nutrient-packed 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 delightful herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The tender, pan-seared chicken is infused with aromatic herbs, while crisp broccoli, sweet red bell pepper, and carrots bring a burst of color and flavor to your plate. A light drizzle of olive oil ties the dish together, creating a balanced meal perfect for any time of day.

NUTRITION

324kcal
Protein
39.8g
Fat
9.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1/2 Red Bell Pepper

1 small Carrot

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the chicken breast in the pan and sear for 4-5 minutes on each side until golden and the internal temperature reaches 165°F.

  • 4

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

  • 5

    Chop the broccoli, red bell pepper, and carrot into bite-sized pieces and spread them on a baking tray.

  • 6

    Drizzle a small amount of olive oil over the vegetables, season with salt and pepper, and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables for a balanced, nutrient-packed meal.