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 perfectly roasted broccoli and red bell peppers. The chicken is pan-seared to lock in juices and coated with aromatic herbs, while the veggies bring a delightful crunch and natural sweetness. A light drizzle of olive oil elevates the flavors for a satisfying, clean meal.

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NUTRITION

375kcal
Protein
38.5g
Fat
18.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tbsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast on both sides with a generous amount of rosemary, thyme, garlic powder, and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the chicken breast and sear for about 3-4 minutes on each side until it develops a golden crust.

  • 4

    While the chicken is searing, chop the broccoli into florets and slice the red bell pepper into strips. Toss the vegetables lightly with a bit of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted to your liking, plate them together and serve immediately.

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 perfectly roasted broccoli and red bell peppers. The chicken is pan-seared to lock in juices and coated with aromatic herbs, while the veggies bring a delightful crunch and natural sweetness. A light drizzle of olive oil elevates the flavors for a satisfying, clean meal.

NUTRITION

375kcal
Protein
38.5g
Fat
18.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tbsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast on both sides with a generous amount of rosemary, thyme, garlic powder, and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the chicken breast and sear for about 3-4 minutes on each side until it develops a golden crust.

  • 4

    While the chicken is searing, chop the broccoli into florets and slice the red bell pepper into strips. Toss the vegetables lightly with a bit of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are roasted to your liking, plate them together and serve immediately.