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 beautifully pan-seared chicken breast adorned with an aromatic herb crust, served alongside a vibrant medley of roasted broccoli and bell peppers. This dish offers a balanced harmony of lean protein, crisp vegetables, and a hint of olive oil for a silky finish, making it a perfect, nutrient-dense meal for any time of the day.

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NUTRITION

353kcal
Protein
35.6g
Fat
18.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1 cup Bell Pepper (mixed colors)

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Mixed Herbs (rosemary, thyme, parsley)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, and a portion of the fresh mixed herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat the oven to 425°F. Toss the broccoli and bell pepper in the remaining olive oil and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for 12-15 minutes, stirring halfway through, until tender and slightly charred at the edges.

  • 6

    Slice the chicken breast and arrange it on a plate with the roasted vegetables. Garnish with the remaining fresh herbs for an extra burst of flavor.

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 beautifully pan-seared chicken breast adorned with an aromatic herb crust, served alongside a vibrant medley of roasted broccoli and bell peppers. This dish offers a balanced harmony of lean protein, crisp vegetables, and a hint of olive oil for a silky finish, making it a perfect, nutrient-dense meal for any time of the day.

NUTRITION

353kcal
Protein
35.6g
Fat
18.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1 cup Bell Pepper (mixed colors)

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Mixed Herbs (rosemary, thyme, parsley)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt, pepper, and a portion of the fresh mixed herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, preheat the oven to 425°F. Toss the broccoli and bell pepper in the remaining olive oil and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for 12-15 minutes, stirring halfway through, until tender and slightly charred at the edges.

  • 6

    Slice the chicken breast and arrange it on a plate with the roasted vegetables. Garnish with the remaining fresh herbs for an extra burst of flavor.