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, nutrient-packed plate featuring a succulent herb-crusted chicken breast, perfectly pan seared to lock in its natural juices, paired with a medley of roasted vegetables. The dish is accentuated with aromatic herbs and a splash of olive oil for a satisfying meal that balances lean protein with fresh, colorful produce.

Try 7 days free, then $12.99 / mo.

NUTRITION

494kcal
Protein
56.1g
Fat
20.8g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Bell Pepper (119g)

0.5 cup Carrot (61g)

1 tablespoon Olive Oil (14g)

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle half the olive oil. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until golden and cooked through. Remove from the pan and let rest.

  • 3

    Meanwhile, preheat your oven to 400°F. Chop the broccoli, bell pepper, and carrot into bite-sized pieces.

  • 4

    Toss the vegetables with the remaining olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and plate with a generous serving of roasted vegetables.

  • 7

    Serve warm and enjoy your balanced, herb-infused 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

Enjoy a vibrant, nutrient-packed plate featuring a succulent herb-crusted chicken breast, perfectly pan seared to lock in its natural juices, paired with a medley of roasted vegetables. The dish is accentuated with aromatic herbs and a splash of olive oil for a satisfying meal that balances lean protein with fresh, colorful produce.

NUTRITION

494kcal
Protein
56.1g
Fat
20.8g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Bell Pepper (119g)

0.5 cup Carrot (61g)

1 tablespoon Olive Oil (14g)

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle half the olive oil. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until golden and cooked through. Remove from the pan and let rest.

  • 3

    Meanwhile, preheat your oven to 400°F. Chop the broccoli, bell pepper, and carrot into bite-sized pieces.

  • 4

    Toss the vegetables with the remaining olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Slice the rested chicken breast and plate with a generous serving of roasted vegetables.

  • 7

    Serve warm and enjoy your balanced, herb-infused meal.