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 aromatic flavors of a perfectly pan seared herb-crusted chicken paired with a medley of roasted vegetables. The tender chicken is accented by rosemary and thyme, while vibrant broccoli, carrots, and red bell pepper offer a delightful crunch and natural sweetness. A splash of olive oil and a hint of garlic elevate this balanced dish to a wholesome, nutrient-rich meal.

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NUTRITION

439kcal
Protein
58.6g
Fat
11.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

2 sprigs Fresh Rosemary

3 sprigs Fresh Thyme

2 cloves Garlic

1 tsp Lemon Zest

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped rosemary, thyme, lemon zest, and minced garlic.

  • 2

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

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and chopped red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 5

    Plate the pan seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of fresh herbs if desired and serve warm.

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 aromatic flavors of a perfectly pan seared herb-crusted chicken paired with a medley of roasted vegetables. The tender chicken is accented by rosemary and thyme, while vibrant broccoli, carrots, and red bell pepper offer a delightful crunch and natural sweetness. A splash of olive oil and a hint of garlic elevate this balanced dish to a wholesome, nutrient-rich meal.

NUTRITION

439kcal
Protein
58.6g
Fat
11.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

2 sprigs Fresh Rosemary

3 sprigs Fresh Thyme

2 cloves Garlic

1 tsp Lemon Zest

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt, pepper, chopped rosemary, thyme, lemon zest, and minced garlic.

  • 2

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

  • 3

    While the chicken is searing, preheat your oven to 425°F. Toss the broccoli, sliced carrot, and chopped red bell pepper with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 5

    Plate the pan seared chicken alongside the roasted vegetables. Garnish with an extra sprinkle of fresh herbs if desired and serve warm.