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 delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crispy breadcrumb coating infused with rosemary and thyme lends a sophisticated touch, while the fresh, lightly charred zucchini, bell pepper, red onion, and carrot create a vibrant and nutritious accompaniment. This dish is designed to support your fitness goals with a balanced dose of lean protein and essential vitamins.

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NUTRITION

431kcal
Protein
41.3g
Fat
9.8g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1/2 cup Carrot (sliced)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 garlic clove (minced)

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PREPARATION

  • 1

    Prepare the chicken by patting it dry. In a shallow dish, mix whole wheat breadcrumbs, chopped rosemary, thyme, and minced garlic.

  • 2

    Lightly brush the chicken breast with olive oil, then press it into the breadcrumb mixture ensuring an even coating on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the sliced zucchini, red bell pepper, red onion, and carrot with a drizzle of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, or until they are tender and slightly charred.

  • 6

    Plate the pan-seared chicken breast alongside a generous serving of roasted vegetables and serve immediately.

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 delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crispy breadcrumb coating infused with rosemary and thyme lends a sophisticated touch, while the fresh, lightly charred zucchini, bell pepper, red onion, and carrot create a vibrant and nutritious accompaniment. This dish is designed to support your fitness goals with a balanced dose of lean protein and essential vitamins.

NUTRITION

431kcal
Protein
41.3g
Fat
9.8g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1/2 cup Carrot (sliced)

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 garlic clove (minced)

PREPARATION

  • 1

    Prepare the chicken by patting it dry. In a shallow dish, mix whole wheat breadcrumbs, chopped rosemary, thyme, and minced garlic.

  • 2

    Lightly brush the chicken breast with olive oil, then press it into the breadcrumb mixture ensuring an even coating on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the sliced zucchini, red bell pepper, red onion, and carrot with a drizzle of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, or until they are tender and slightly charred.

  • 6

    Plate the pan-seared chicken breast alongside a generous serving of roasted vegetables and serve immediately.