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 vibrant medley of roasted vegetables paired with a succulent, herb-crusted chicken breast. This dish features a delicate balance of tangy herbs and perfectly seared chicken, making it a satisfying yet light meal that's as nutritious as it is flavorful.

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NUTRITION

340kcal
Protein
33.6g
Fat
18.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Bell Pepper

1 small Carrot

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Herb Mix (rosemary, thyme, oregano)

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 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 and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Toss the broccoli, bell pepper, and carrot with a little extra olive oil, garlic, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables, drizzling any extra pan juices over the top.

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 vibrant medley of roasted vegetables paired with a succulent, herb-crusted chicken breast. This dish features a delicate balance of tangy herbs and perfectly seared chicken, making it a satisfying yet light meal that's as nutritious as it is flavorful.

NUTRITION

340kcal
Protein
33.6g
Fat
18.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Bell Pepper

1 small Carrot

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Herb Mix (rosemary, thyme, oregano)

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 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 and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Toss the broccoli, bell pepper, and carrot with a little extra olive oil, garlic, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables, drizzling any extra pan juices over the top.