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 the delicious blend of succulent pan-seared chicken breast, crusted in fragrant herbs, paired with a vibrant medley of roasted vegetables. This dish offers a beautiful balance of lean protein and fresh, lightly seasoned veggies that are perfect any time of the day.

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NUTRITION

342kcal
Protein
39.1g
Fat
11.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 cup Red Bell Pepper, Sliced

1 medium Carrot

0.5 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 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 cooks, preheat your oven to 400°F. Toss broccoli florets, red bell pepper slices, and carrot pieces in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Once everything is cooked, serve the herb-crusted chicken alongside the roasted vegetables. Enjoy your balanced, nutritious 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 the delicious blend of succulent pan-seared chicken breast, crusted in fragrant herbs, paired with a vibrant medley of roasted vegetables. This dish offers a beautiful balance of lean protein and fresh, lightly seasoned veggies that are perfect any time of the day.

NUTRITION

342kcal
Protein
39.1g
Fat
11.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 cup Red Bell Pepper, Sliced

1 medium Carrot

0.5 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 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 cooks, preheat your oven to 400°F. Toss broccoli florets, red bell pepper slices, and carrot pieces in a light drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    Once everything is cooked, serve the herb-crusted chicken alongside the roasted vegetables. Enjoy your balanced, nutritious meal!