YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy this nutritious and flavorful dish featuring a succulent pan-seared chicken breast coated in a fragrant herb and breadcrumb crust, paired with a medley of roasted vegetables. The dish is designed to balance lean protein with a burst of natural vegetable sweetness, making it a perfect meal for clean eating and satisfying your fitness goals.
INGREDIENTS
5 oz Chicken Breast
1 cup Mixed Roasted Vegetables
2 tbsp Whole Wheat Breadcrumbs
1 tsp Extra Virgin Olive Oil
Herbs & Spices (dried thyme, dried parsley, garlic powder, salt & pepper)
PREPARATION
Preheat your oven to 425°F for roasting the vegetables and heat a skillet over medium-high heat.
Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, dried thyme, and dried parsley.
Coat the seasoned chicken lightly with whole wheat breadcrumbs by pressing the breadcrumbs onto the surface of the chicken.
Drizzle a teaspoon of olive oil in the heated skillet and sear the chicken breast for about 3-4 minutes per side until a golden crust forms.
Meanwhile, toss the mixed vegetables with a pinch of salt, pepper, and a light drizzle of olive oil, then spread them on a baking sheet.
Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.
Ensure the chicken is cooked through (internal temperature reaching 165°F). Slice the chicken and serve alongside the roasted vegetables.