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 this deliciously light yet satisfying dish featuring tender, herb-crusted chicken breast pan seared to perfection, accompanied by a medley of roasted broccoli and carrots. The fresh herbs lend a fragrant aroma that pairs beautifully with the crisp, caramelized veggies to create a flavorful meal ideal for a balanced dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

308kcal
Protein
43.3g
Fat
13.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

2 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and half of the fresh herbs.

  • 2

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

  • 3

    Once the oil is hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking sheet.

  • 5

    Chop the broccoli and carrot into bite-sized pieces, then toss with a small amount of olive oil, remaining herbs, salt, and pepper.

  • 6

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken and serve alongside the roasted vegetables.

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 this deliciously light yet satisfying dish featuring tender, herb-crusted chicken breast pan seared to perfection, accompanied by a medley of roasted broccoli and carrots. The fresh herbs lend a fragrant aroma that pairs beautifully with the crisp, caramelized veggies to create a flavorful meal ideal for a balanced dinner.

NUTRITION

308kcal
Protein
43.3g
Fat
13.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

2 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and half of the fresh herbs.

  • 2

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

  • 3

    Once the oil is hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking sheet.

  • 5

    Chop the broccoli and carrot into bite-sized pieces, then toss with a small amount of olive oil, remaining herbs, salt, and pepper.

  • 6

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Slice the chicken and serve alongside the roasted vegetables.