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

Experience a delightful balance of succulent pan-seared chicken accented with fragrant herbs, paired with a vibrant medley of roasted vegetables. This dish offers a perfect harmony of savory notes and perfectly roasted textures, ideal for a nutritious lunch or dinner.

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NUTRITION

347kcal
Protein
47.8g
Fat
10g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

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PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel.

  • 2

    Mix the fresh rosemary, thyme, and minced garlic in a small bowl. Rub this herb mixture all over the chicken, seasoning it evenly.

  • 3

    Heat the olive oil in a pan over medium-high heat.

  • 4

    Place the chicken breast in the pan and sear each side for about 4-5 minutes until a golden crust forms. Ensure the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and red bell pepper with a light drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Once the chicken and vegetables are cooked, serve the chicken sliced on a plate with a generous serving of the roasted vegetables on the side.

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

Experience a delightful balance of succulent pan-seared chicken accented with fragrant herbs, paired with a vibrant medley of roasted vegetables. This dish offers a perfect harmony of savory notes and perfectly roasted textures, ideal for a nutritious lunch or dinner.

NUTRITION

347kcal
Protein
47.8g
Fat
10g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

PREPARATION

  • 1

    Begin by patting the chicken breast dry with a paper towel.

  • 2

    Mix the fresh rosemary, thyme, and minced garlic in a small bowl. Rub this herb mixture all over the chicken, seasoning it evenly.

  • 3

    Heat the olive oil in a pan over medium-high heat.

  • 4

    Place the chicken breast in the pan and sear each side for about 4-5 minutes until a golden crust forms. Ensure the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and red bell pepper with a light drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Once the chicken and vegetables are cooked, serve the chicken sliced on a plate with a generous serving of the roasted vegetables on the side.