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 balanced dish featuring a tender, herb-crusted chicken breast paired with a medley of roasted vegetables. The aromatic blend of fresh herbs and a light olive oil drizzle elevates this meal, making it a delightful option for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

354kcal
Protein
39.5g
Fat
13.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 medium Carrot

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the interior reaches 165°F.

  • 4

    Preheat your oven to 425°F. Chop broccoli, red bell pepper, and carrot into bite-sized pieces.

  • 5

    Toss the vegetables with the remaining olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.

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 balanced dish featuring a tender, herb-crusted chicken breast paired with a medley of roasted vegetables. The aromatic blend of fresh herbs and a light olive oil drizzle elevates this meal, making it a delightful option for a nourishing dinner.

NUTRITION

354kcal
Protein
39.5g
Fat
13.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 medium Carrot

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the interior reaches 165°F.

  • 4

    Preheat your oven to 425°F. Chop broccoli, red bell pepper, and carrot into bite-sized pieces.

  • 5

    Toss the vegetables with the remaining olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve warm.