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

Enjoy a vibrant and balanced meal featuring juicy pan-seared chicken breast with a delicate herb-crust, paired with a medley of roasted vegetables that bring a pop of color and a burst of fresh flavor. This dish is perfect for a healthy yet satisfying dinner, combining lean protein with nutrient-dense veggies for a dish that's both wholesome and delicious.

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NUTRITION

347kcal
Protein
47.5g
Fat
10.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Broccoli

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix whole wheat breadcrumbs with chopped fresh herbs in a shallow dish.

  • 3

    Lightly press the chicken breast into the breadcrumb mixture to coat one side evenly.

  • 4

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

  • 5

    Place the chicken, breadcrumb side down, in the skillet and sear for about 4-5 minutes until golden brown.

  • 6

    Flip the chicken and cook for an additional 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Meanwhile, preheat your oven to 425°F and toss the broccoli, zucchini, and red bell pepper with a pinch of salt and a drizzle of olive oil.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 9

    Plate the pan-seared chicken with the roasted vegetables on the side 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

Enjoy a vibrant and balanced meal featuring juicy pan-seared chicken breast with a delicate herb-crust, paired with a medley of roasted vegetables that bring a pop of color and a burst of fresh flavor. This dish is perfect for a healthy yet satisfying dinner, combining lean protein with nutrient-dense veggies for a dish that's both wholesome and delicious.

NUTRITION

347kcal
Protein
47.5g
Fat
10.5g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Broccoli

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix whole wheat breadcrumbs with chopped fresh herbs in a shallow dish.

  • 3

    Lightly press the chicken breast into the breadcrumb mixture to coat one side evenly.

  • 4

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

  • 5

    Place the chicken, breadcrumb side down, in the skillet and sear for about 4-5 minutes until golden brown.

  • 6

    Flip the chicken and cook for an additional 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Meanwhile, preheat your oven to 425°F and toss the broccoli, zucchini, and red bell pepper with a pinch of salt and a drizzle of olive oil.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 9

    Plate the pan-seared chicken with the roasted vegetables on the side and serve immediately.