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 delightful plate of pan seared chicken accented with fresh herbs and paired with a medley of roasted vegetables. The dish features tender, flavorful chicken and a colorful mix of broccoli, red bell pepper, and carrot, all enhanced with a drizzle of olive oil and a hint of garlic.

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NUTRITION

429kcal
Protein
45.6g
Fat
18.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

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PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel. Season both sides generously with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Sear the chicken breast about 4-5 minutes per side until a golden crust forms, then lower the heat and cook through to an internal temperature of 165°F.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss the broccoli, diced red bell pepper, and carrot slices with the remaining olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Serve the herb-crusted chicken alongside the roasted vegetables. Enjoy this wholesome and balanced meal packed with a satisfying amount of protein and vibrant flavors.

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 delightful plate of pan seared chicken accented with fresh herbs and paired with a medley of roasted vegetables. The dish features tender, flavorful chicken and a colorful mix of broccoli, red bell pepper, and carrot, all enhanced with a drizzle of olive oil and a hint of garlic.

NUTRITION

429kcal
Protein
45.6g
Fat
18.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel. Season both sides generously with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Sear the chicken breast about 4-5 minutes per side until a golden crust forms, then lower the heat and cook through to an internal temperature of 165°F.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss the broccoli, diced red bell pepper, and carrot slices with the remaining olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Serve the herb-crusted chicken alongside the roasted vegetables. Enjoy this wholesome and balanced meal packed with a satisfying amount of protein and vibrant flavors.