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 vibrant flavors of this herb-crusted chicken paired with a medley of perfectly roasted vegetables. The tender chicken breast is seared to golden perfection, while the vegetables are lightly roasted with aromatic herbs and olive oil, making for a balanced and satisfying meal.

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NUTRITION

325kcal
Protein
35.1g
Fat
13.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1 cup Broccoli Florets

1/2 cup Sliced Carrot

1/2 cup Sliced Red Bell Pepper

Mixed dried herbs & spices (to taste)

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a pinch of the mixed dried herbs.

  • 2

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

  • 3

    Sear the chicken breast for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F while the chicken cooks.

  • 5

    In a bowl, toss broccoli florets, sliced carrot, and red bell pepper with the remaining 1 tsp olive oil, additional herbs, salt, and pepper.

  • 6

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

  • 7

    Slice the chicken breast and serve alongside or atop the roasted vegetables for a harmonious blend of textures and 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 the vibrant flavors of this herb-crusted chicken paired with a medley of perfectly roasted vegetables. The tender chicken breast is seared to golden perfection, while the vegetables are lightly roasted with aromatic herbs and olive oil, making for a balanced and satisfying meal.

NUTRITION

325kcal
Protein
35.1g
Fat
13.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1 cup Broccoli Florets

1/2 cup Sliced Carrot

1/2 cup Sliced Red Bell Pepper

Mixed dried herbs & spices (to taste)

Salt and Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a pinch of the mixed dried herbs.

  • 2

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

  • 3

    Sear the chicken breast for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Preheat the oven to 425°F while the chicken cooks.

  • 5

    In a bowl, toss broccoli florets, sliced carrot, and red bell pepper with the remaining 1 tsp olive oil, additional herbs, salt, and pepper.

  • 6

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

  • 7

    Slice the chicken breast and serve alongside or atop the roasted vegetables for a harmonious blend of textures and flavors.