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 flavors of tender pan-seared chicken breast encrusted with a fragrant blend of herbs and a touch of whole wheat breadcrumbs, served alongside perfectly roasted broccoli and red bell pepper. This dish balances lean protein and vibrant vegetables into a light yet satisfying meal.

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NUTRITION

322kcal
Protein
36.9g
Fat
13.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 teaspoon Dried Mixed Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and dried mixed herbs. Sprinkle the whole wheat breadcrumbs on one side of the chicken to form the herb crust.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Place the chicken breast in the pan crust side down and sear for about 3-4 minutes until golden.

  • 4

    Flip the chicken and sear the other side for an additional 3 minutes. Transfer the skillet to the preheated oven (or move the chicken to a baking dish if your skillet is not oven-safe) and bake for 8-10 minutes until the chicken is cooked through.

  • 5

    Meanwhile, toss the broccoli and sliced red bell pepper in the remaining 1 teaspoon of olive oil, seasoned lightly with salt and pepper, and spread them out on a baking tray.

  • 6

    Roast the vegetables in the oven for about 10-12 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Plate the chicken with the roasted vegetables on the side. Serve warm and enjoy a balanced meal rich in lean protein and vibrant veggies.

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 flavors of tender pan-seared chicken breast encrusted with a fragrant blend of herbs and a touch of whole wheat breadcrumbs, served alongside perfectly roasted broccoli and red bell pepper. This dish balances lean protein and vibrant vegetables into a light yet satisfying meal.

NUTRITION

322kcal
Protein
36.9g
Fat
13.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 teaspoon Dried Mixed Herbs (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and dried mixed herbs. Sprinkle the whole wheat breadcrumbs on one side of the chicken to form the herb crust.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Place the chicken breast in the pan crust side down and sear for about 3-4 minutes until golden.

  • 4

    Flip the chicken and sear the other side for an additional 3 minutes. Transfer the skillet to the preheated oven (or move the chicken to a baking dish if your skillet is not oven-safe) and bake for 8-10 minutes until the chicken is cooked through.

  • 5

    Meanwhile, toss the broccoli and sliced red bell pepper in the remaining 1 teaspoon of olive oil, seasoned lightly with salt and pepper, and spread them out on a baking tray.

  • 6

    Roast the vegetables in the oven for about 10-12 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Plate the chicken with the roasted vegetables on the side. Serve warm and enjoy a balanced meal rich in lean protein and vibrant veggies.