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 tender pan-seared chicken breast encrusted with aromatic fresh herbs, served alongside a vibrant medley of roasted vegetables including baby carrots, broccoli, and red bell pepper. This dish is perfectly balanced with a hint of garlic and olive oil, delivering a wholesome and satisfying meal.

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NUTRITION

389kcal
Protein
38.9g
Fat
18g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Baby Carrots (halved)

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, chopped

1 tbsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh thyme, and rosemary.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

  • 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

    Meanwhile, preheat your oven to 400°F. Toss baby carrots, broccoli florets, and chopped red bell pepper with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 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 tender pan-seared chicken breast encrusted with aromatic fresh herbs, served alongside a vibrant medley of roasted vegetables including baby carrots, broccoli, and red bell pepper. This dish is perfectly balanced with a hint of garlic and olive oil, delivering a wholesome and satisfying meal.

NUTRITION

389kcal
Protein
38.9g
Fat
18g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Baby Carrots (halved)

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, chopped

1 tbsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, fresh thyme, and rosemary.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

  • 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

    Meanwhile, preheat your oven to 400°F. Toss baby carrots, broccoli florets, and chopped red bell pepper with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

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