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

Enjoy a succulent pan-seared chicken breast encrusted with aromatic dried herbs, paired with a medley of roasted vegetables. The vibrant flavors of broccoli, cherry tomatoes, and tender carrots create a satisfying dish that's both nutritious and full of character.

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NUTRITION

396kcal
Protein
57.0g
Fat
11.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, skinless, boneless

1 cup chopped Broccoli

0.5 cup Cherry Tomatoes

1 medium Carrot, sliced

1 tsp Extra Virgin Olive Oil

1/4 tsp Dried Thyme

1/4 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, dried thyme, and dried rosemary on both sides.

  • 2

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

  • 3

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

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the chopped broccoli, halved cherry tomatoes, and sliced carrot in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the pan-seared chicken breast and serve it 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

Enjoy a succulent pan-seared chicken breast encrusted with aromatic dried herbs, paired with a medley of roasted vegetables. The vibrant flavors of broccoli, cherry tomatoes, and tender carrots create a satisfying dish that's both nutritious and full of character.

NUTRITION

396kcal
Protein
57.0g
Fat
11.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, skinless, boneless

1 cup chopped Broccoli

0.5 cup Cherry Tomatoes

1 medium Carrot, sliced

1 tsp Extra Virgin Olive Oil

1/4 tsp Dried Thyme

1/4 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, dried thyme, and dried rosemary on both sides.

  • 2

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

  • 3

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

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the chopped broccoli, halved cherry tomatoes, and sliced carrot in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the pan-seared chicken breast and serve it alongside the roasted vegetables.