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 succulent pan-seared chicken breast crusted with a blend of fresh herbs, perfectly paired with a colorful medley of roasted broccoli and carrots. This dish offers a wonderful balance of lean protein and vibrant vegetables, all kissed with aromatic herbs and a drizzle of olive oil to enhance every bite.

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NUTRITION

370kcal
Protein
38.9g
Fat
18.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Broccoli

100 g Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt & Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, garlic powder, finely chopped rosemary, and thyme.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli and carrots in the remaining olive oil (if any left or simply drizzle with extra virgin olive oil), and season with salt and pepper.

  • 5

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

  • 6

    Once cooked, slice the chicken and plate alongside the roasted vegetables. Serve immediately while hot.

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 succulent pan-seared chicken breast crusted with a blend of fresh herbs, perfectly paired with a colorful medley of roasted broccoli and carrots. This dish offers a wonderful balance of lean protein and vibrant vegetables, all kissed with aromatic herbs and a drizzle of olive oil to enhance every bite.

NUTRITION

370kcal
Protein
38.9g
Fat
18.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Broccoli

100 g Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt & Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, garlic powder, finely chopped rosemary, and thyme.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli and carrots in the remaining olive oil (if any left or simply drizzle with extra virgin olive oil), and season with salt and pepper.

  • 5

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

  • 6

    Once cooked, slice the chicken and plate alongside the roasted vegetables. Serve immediately while hot.