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 chicken breast encrusted with fragrant herbs and whole wheat breadcrumbs, perfectly pan seared to a golden finish. Paired with a colorful medley of roasted vegetables, this meal offers a satisfying blend of textures and flavors that is both hearty and health-conscious.

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NUTRITION

431kcal
Protein
41.3g
Fat
18.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1.5 cups Mixed Roasted Vegetables

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs with finely chopped fresh herbs.

  • 3

    Lightly press the breadcrumb mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat olive oil in a large skillet over medium-high heat until shimmering.

  • 5

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side, or until golden brown and cooked through.

  • 6

    While the chicken cooks, preheat your oven to 425°F and toss your mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet.

  • 7

    Roast the vegetables in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 8

    Plate the pan seared herb-crusted chicken 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 a delightful dish featuring tender chicken breast encrusted with fragrant herbs and whole wheat breadcrumbs, perfectly pan seared to a golden finish. Paired with a colorful medley of roasted vegetables, this meal offers a satisfying blend of textures and flavors that is both hearty and health-conscious.

NUTRITION

431kcal
Protein
41.3g
Fat
18.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1.5 cups Mixed Roasted Vegetables

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs with finely chopped fresh herbs.

  • 3

    Lightly press the breadcrumb mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat olive oil in a large skillet over medium-high heat until shimmering.

  • 5

    Add the chicken breast to the skillet and sear for about 4-5 minutes on each side, or until golden brown and cooked through.

  • 6

    While the chicken cooks, preheat your oven to 425°F and toss your mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet.

  • 7

    Roast the vegetables in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 8

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