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 tender, herb-crusted chicken breast perfectly pan-seared and accompanied by a vibrant medley of roasted vegetables. This dish balances lean protein with the crisp, natural sweetness and earthiness of roasted broccoli, carrots, and red bell pepper, finished with a drizzle of olive oil and a burst of fresh herbs.

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NUTRITION

283kcal
Protein
34.8g
Fat
8.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and red bell pepper in the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred at the edges.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables, garnished with a sprinkle of extra fresh herbs if desired.

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 tender, herb-crusted chicken breast perfectly pan-seared and accompanied by a vibrant medley of roasted vegetables. This dish balances lean protein with the crisp, natural sweetness and earthiness of roasted broccoli, carrots, and red bell pepper, finished with a drizzle of olive oil and a burst of fresh herbs.

NUTRITION

283kcal
Protein
34.8g
Fat
8.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side until golden and cooked through.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and red bell pepper in the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred at the edges.

  • 5

    Slice the chicken breast and serve alongside the roasted vegetables, garnished with a sprinkle of extra fresh herbs if desired.