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 crunchy herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish delivers a delightful balance of tender, juicy chicken with a light, crispy coating, complemented by caramelized veggies for a wholesome, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
36g
Fat
9.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

2 Tbsp Whole Wheat Breadcrumbs

2 Tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides lightly with salt and pepper.

  • 2

    In a shallow bowl, combine whole wheat breadcrumbs with the chopped fresh herbs. Press the chicken breast onto the mixture, ensuring an even layer adheres to both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, carefully place the chicken in the skillet and sear for about 3-4 minutes on each side until the crust is golden and the chicken is nearly cooked through.

  • 4

    Preheat the oven to 400°F. Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with a pinch of salt and pepper.

  • 5

    Transfer the seasoned vegetables to a baking sheet and roast in the oven for 10-12 minutes, or until they are tender and lightly caramelized.

  • 6

    If the chicken is not fully cooked, return it to the skillet (or place on a baking sheet) and finish cooking in the oven for an additional 5 minutes until the internal temperature reaches 165°F.

  • 7

    Plate the chicken breast with a serving of roasted vegetables on the side and enjoy your herb-crusted pan seared chicken paired with a vibrant medley of roasted 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 crunchy herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish delivers a delightful balance of tender, juicy chicken with a light, crispy coating, complemented by caramelized veggies for a wholesome, nutrient-packed meal.

NUTRITION

334kcal
Protein
36g
Fat
9.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

2 Tbsp Whole Wheat Breadcrumbs

2 Tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides lightly with salt and pepper.

  • 2

    In a shallow bowl, combine whole wheat breadcrumbs with the chopped fresh herbs. Press the chicken breast onto the mixture, ensuring an even layer adheres to both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, carefully place the chicken in the skillet and sear for about 3-4 minutes on each side until the crust is golden and the chicken is nearly cooked through.

  • 4

    Preheat the oven to 400°F. Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with a pinch of salt and pepper.

  • 5

    Transfer the seasoned vegetables to a baking sheet and roast in the oven for 10-12 minutes, or until they are tender and lightly caramelized.

  • 6

    If the chicken is not fully cooked, return it to the skillet (or place on a baking sheet) and finish cooking in the oven for an additional 5 minutes until the internal temperature reaches 165°F.

  • 7

    Plate the chicken breast with a serving of roasted vegetables on the side and enjoy your herb-crusted pan seared chicken paired with a vibrant medley of roasted veggies.