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 the delightful blend of a herb-crusted chicken breast paired with a medley of roasted broccoli and red bell pepper. This dish delivers a balanced profile with lean protein, vibrant vegetables, and a hint of olive oil, creating a meal that's both nutritious and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

438kcal
Protein
48.3g
Fat
19.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, combine dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 2

    Sprinkle the herb mixture evenly over both sides of the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once heated, add the chicken breast and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli and sliced red bell pepper with a little extra olive oil, salt, and pepper on a baking tray.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred on the edges.

  • 6

    Plate the pan-seared chicken alongside 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

Savor the delightful blend of a herb-crusted chicken breast paired with a medley of roasted broccoli and red bell pepper. This dish delivers a balanced profile with lean protein, vibrant vegetables, and a hint of olive oil, creating a meal that's both nutritious and satisfying.

NUTRITION

438kcal
Protein
48.3g
Fat
19.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, combine dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 2

    Sprinkle the herb mixture evenly over both sides of the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once heated, add the chicken breast and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli and sliced red bell pepper with a little extra olive oil, salt, and pepper on a baking tray.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred on the edges.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.