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 delightful balance of tender, herb-crusted chicken breast paired with a medley of roasted broccoli, carrots, and red bell pepper. Each bite delivers savory, aromatic flavor and vibrant colors to brighten your plate—a wholesome meal that's both satisfying and nutritious.

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NUTRITION

342kcal
Protein
39.4g
Fat
13.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (6 oz/170g)

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup diced Red Bell Pepper

2 teaspoons Olive Oil

Herbs & Spices to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with your favorite herbs (thyme, rosemary, oregano) along with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and almost cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli, carrots, and red bell pepper with the remaining olive oil, herbs, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Finish cooking the chicken by reducing the heat to medium-low and covering the skillet for an additional 3-4 minutes, ensuring the chicken reaches an internal temperature of 165°F.

  • 7

    Plate the 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

Enjoy a delightful balance of tender, herb-crusted chicken breast paired with a medley of roasted broccoli, carrots, and red bell pepper. Each bite delivers savory, aromatic flavor and vibrant colors to brighten your plate—a wholesome meal that's both satisfying and nutritious.

NUTRITION

342kcal
Protein
39.4g
Fat
13.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (6 oz/170g)

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup diced Red Bell Pepper

2 teaspoons Olive Oil

Herbs & Spices to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with your favorite herbs (thyme, rosemary, oregano) along with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and almost cooked through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli, carrots, and red bell pepper with the remaining olive oil, herbs, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Finish cooking the chicken by reducing the heat to medium-low and covering the skillet for an additional 3-4 minutes, ensuring the chicken reaches an internal temperature of 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.