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 beautifully seared chicken breast encrusted with aromatic herbs paired with a vibrant medley of roasted broccoli and carrots, all lightly tossed in olive oil for a satisfying, flavorful dish that is both nutritious and delicious.

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NUTRITION

378kcal
Protein
55.1g
Fat
11g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a dash of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 5

    Toss the broccoli and carrot (cut into bite-sized pieces) with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on the baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken with a generous serving of the roasted vegetables 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 beautifully seared chicken breast encrusted with aromatic herbs paired with a vibrant medley of roasted broccoli and carrots, all lightly tossed in olive oil for a satisfying, flavorful dish that is both nutritious and delicious.

NUTRITION

378kcal
Protein
55.1g
Fat
11g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add a dash of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 5

    Toss the broccoli and carrot (cut into bite-sized pieces) with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on the baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken with a generous serving of the roasted vegetables and serve immediately.