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 perfectly pan seared chicken breast with a delicate herb-crust paired with a colorful medley of roasted vegetables. The savory herbs enhance the natural flavor of the chicken while the fresh, lightly roasted vegetables add a satisfying crunch and vibrant taste.

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NUTRITION

413kcal
Protein
50.6g
Fat
11.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 teaspoon Olive Oil

1 cup Chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with the finely chopped fresh herbs, additional salt and pepper to taste.

  • 3

    Lightly brush the chicken with olive oil, then press it into the breadcrumb mixture to form an even herb crust on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken and pan sear for 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the chopped broccoli, red bell pepper, and zucchini in a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken with a serving of roasted vegetables on the side and enjoy your balanced, flavorful meal.

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 perfectly pan seared chicken breast with a delicate herb-crust paired with a colorful medley of roasted vegetables. The savory herbs enhance the natural flavor of the chicken while the fresh, lightly roasted vegetables add a satisfying crunch and vibrant taste.

NUTRITION

413kcal
Protein
50.6g
Fat
11.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 teaspoon Olive Oil

1 cup Chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with the finely chopped fresh herbs, additional salt and pepper to taste.

  • 3

    Lightly brush the chicken with olive oil, then press it into the breadcrumb mixture to form an even herb crust on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken and pan sear for 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the chopped broccoli, red bell pepper, and zucchini in a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken with a serving of roasted vegetables on the side and enjoy your balanced, flavorful meal.