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 this flavorful dish featuring a juicy, herb-crusted chicken breast perfectly pan-seared to create a delightful golden crust, paired with a vibrant mix of roasted broccoli, carrots, and cherry tomatoes. The medley is lightly tossed with fragrant garlic and fresh herbs for an aromatic finish, striking a harmonious balance between lean protein and nutrient-rich vegetables.

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NUTRITION

393kcal
Protein
56.0g
Fat
11.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

0.5 cup Sliced Carrots

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a light dusting of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss broccoli, sliced carrots, and cherry tomatoes with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray in a single layer and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), allow it to rest for a few minutes before slicing. Plate the sliced chicken with the roasted vegetables and garnish with additional fresh herbs if desired.

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 this flavorful dish featuring a juicy, herb-crusted chicken breast perfectly pan-seared to create a delightful golden crust, paired with a vibrant mix of roasted broccoli, carrots, and cherry tomatoes. The medley is lightly tossed with fragrant garlic and fresh herbs for an aromatic finish, striking a harmonious balance between lean protein and nutrient-rich vegetables.

NUTRITION

393kcal
Protein
56.0g
Fat
11.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

0.5 cup Sliced Carrots

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a light dusting of the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss broccoli, sliced carrots, and cherry tomatoes with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking tray in a single layer and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    Once the chicken is cooked through (internal temperature of 165°F), allow it to rest for a few minutes before slicing. Plate the sliced chicken with the roasted vegetables and garnish with additional fresh herbs if desired.