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 dish featuring tender pan seared chicken breast with a light herb and whole-wheat breadcrumb crust, accompanied by a medley of colorful roasted vegetables. This harmonious plate boasts a balance of lean protein and vibrant flavors, perfect for a healthy lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

324kcal
Protein
38.8g
Fat
10g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

14 g Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (chopped)

1/4 cup Red Onion (chopped)

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, mix the whole wheat breadcrumbs with chopped fresh parsley and thyme.

  • 3

    Lightly press the herb and breadcrumb mixture onto the chicken breast to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

  • 5

    Place the chicken in the skillet and sear for about 4-5 minutes on each side, until golden brown and cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion with a small amount of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes or until tender and slightly caramelized.

  • 8

    Plate the pan seared chicken with a serving of roasted vegetables and enjoy your balanced, flavorful meal.

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 dish featuring tender pan seared chicken breast with a light herb and whole-wheat breadcrumb crust, accompanied by a medley of colorful roasted vegetables. This harmonious plate boasts a balance of lean protein and vibrant flavors, perfect for a healthy lunch or dinner.

NUTRITION

324kcal
Protein
38.8g
Fat
10g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

14 g Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (chopped)

1/4 cup Red Onion (chopped)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, mix the whole wheat breadcrumbs with chopped fresh parsley and thyme.

  • 3

    Lightly press the herb and breadcrumb mixture onto the chicken breast to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

  • 5

    Place the chicken in the skillet and sear for about 4-5 minutes on each side, until golden brown and cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion with a small amount of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes or until tender and slightly caramelized.

  • 8

    Plate the pan seared chicken with a serving of roasted vegetables and enjoy your balanced, flavorful meal.