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 a delightful herb-crusted chicken breast, perfectly pan-seared to a golden finish, paired with a medley of roasted vegetables. This wholesome dish balances savory flavors and a satisfying crunch, ideal for a nutritious breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
34g
Fat
10.0g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup Carrots (61g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet on medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until golden and fully cooked. Remove from the skillet and let rest.

  • 3

    Preheat the oven to 400°F. On a baking tray, toss the broccoli and carrots with olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Roast the vegetables in the oven for around 15-20 minutes, or until tender and lightly browned.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your nutritious, balanced 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 a delightful herb-crusted chicken breast, perfectly pan-seared to a golden finish, paired with a medley of roasted vegetables. This wholesome dish balances savory flavors and a satisfying crunch, ideal for a nutritious breakfast, lunch, or dinner.

NUTRITION

333kcal
Protein
34g
Fat
10.0g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup Carrots (61g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet on medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until golden and fully cooked. Remove from the skillet and let rest.

  • 3

    Preheat the oven to 400°F. On a baking tray, toss the broccoli and carrots with olive oil, salt, pepper, and a pinch of herbs.

  • 4

    Roast the vegetables in the oven for around 15-20 minutes, or until tender and lightly browned.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your nutritious, balanced meal.