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 balanced dish featuring a succulent pan-seared chicken breast encrusted with a crunchy herb-breadcrumb mixture paired with a colorful medley of roasted vegetables. Each bite delivers a savory blend of herbs and spices, with tender chicken and crisp veggies, ideal for a healthy and satisfying meal.

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NUTRITION

428kcal
Protein
47.8g
Fat
15.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole-Wheat Bread Crumbs

1 large Egg

1 tsp Extra Virgin Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tbsp Fresh Parsley

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    In a small bowl, beat the egg and mix in the whole-wheat bread crumbs and chopped fresh parsley. Season with a pinch of salt and black pepper.

  • 3

    Pat the chicken breast dry. Using your hands, press the breadcrumb mixture onto both sides of the chicken to form a herb crust.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until a golden crust forms.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes or until they are tender and slightly charred.

  • 7

    Once the chicken is cooked through (internal temperature reaches 165°F), remove it from the skillet.

  • 8

    Plate the chicken alongside a serving of roasted vegetables. Garnish with additional fresh parsley if desired 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 perfectly balanced dish featuring a succulent pan-seared chicken breast encrusted with a crunchy herb-breadcrumb mixture paired with a colorful medley of roasted vegetables. Each bite delivers a savory blend of herbs and spices, with tender chicken and crisp veggies, ideal for a healthy and satisfying meal.

NUTRITION

428kcal
Protein
47.8g
Fat
15.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole-Wheat Bread Crumbs

1 large Egg

1 tsp Extra Virgin Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tbsp Fresh Parsley

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    In a small bowl, beat the egg and mix in the whole-wheat bread crumbs and chopped fresh parsley. Season with a pinch of salt and black pepper.

  • 3

    Pat the chicken breast dry. Using your hands, press the breadcrumb mixture onto both sides of the chicken to form a herb crust.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until a golden crust forms.

  • 5

    While the chicken is searing, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes or until they are tender and slightly charred.

  • 7

    Once the chicken is cooked through (internal temperature reaches 165°F), remove it from the skillet.

  • 8

    Plate the chicken alongside a serving of roasted vegetables. Garnish with additional fresh parsley if desired and serve immediately.