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 succulent pan-seared chicken breast with a vibrant herb crust, perfectly paired with a medley of roasted vegetables. This dish boasts a harmony of flavors, combining the aromatic herbs with the natural sweetness of roasted carrots, bell pepper, and fresh broccoli for a hearty yet light meal.

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NUTRITION

345kcal
Protein
43.9g
Fat
13.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tbsp Herb Mix (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the herb mix.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms, ensuring the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. In a bowl, toss broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Plate the pan-seared chicken and top with the roasted vegetables. Serve warm and enjoy a balanced, flavorful 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

Savor the succulent pan-seared chicken breast with a vibrant herb crust, perfectly paired with a medley of roasted vegetables. This dish boasts a harmony of flavors, combining the aromatic herbs with the natural sweetness of roasted carrots, bell pepper, and fresh broccoli for a hearty yet light meal.

NUTRITION

345kcal
Protein
43.9g
Fat
13.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tbsp Herb Mix (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides generously with salt, pepper, and the herb mix.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms, ensuring the chicken is cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. In a bowl, toss broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 6

    Plate the pan-seared chicken and top with the roasted vegetables. Serve warm and enjoy a balanced, flavorful meal.