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 vibrant plate of herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender, pan-seared chicken is seasoned with a blend of fresh herbs, perfectly complemented by the natural sweetness of roasted carrots, the crunch of broccoli, and the bright pop of bell peppers. This dish is a balanced blend of lean protein and nutrient-rich veggies, ideal for a wholesome meal.

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NUTRITION

326kcal
Protein
43.8g
Fat
9.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli Florets (~156g)

1 medium Red Bell Pepper (~75g)

0.5 cup Carrots (~65g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with the olive oil. Once hot, add the chicken breast and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 3

    Preheat the oven to 425°F.

  • 4

    Meanwhile, chop the broccoli into florets, slice the red bell pepper, and cut carrots into bite-sized pieces. Toss the vegetables in a small amount of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any remaining pan juices over the top for extra flavor.

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 vibrant plate of herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender, pan-seared chicken is seasoned with a blend of fresh herbs, perfectly complemented by the natural sweetness of roasted carrots, the crunch of broccoli, and the bright pop of bell peppers. This dish is a balanced blend of lean protein and nutrient-rich veggies, ideal for a wholesome meal.

NUTRITION

326kcal
Protein
43.8g
Fat
9.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli Florets (~156g)

1 medium Red Bell Pepper (~75g)

0.5 cup Carrots (~65g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat with the olive oil. Once hot, add the chicken breast and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 3

    Preheat the oven to 425°F.

  • 4

    Meanwhile, chop the broccoli into florets, slice the red bell pepper, and cut carrots into bite-sized pieces. Toss the vegetables in a small amount of olive oil, salt, and pepper.

  • 5

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

  • 6

    Slice the chicken breast and serve alongside the roasted vegetables, drizzling any remaining pan juices over the top for extra flavor.