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 delicious plate of juicy pan-seared chicken breast with a crisp herb and breadcrumb crust, perfectly paired with a colorful medley of roasted vegetables. The dish offers a delightful crunch and aroma from the herbs, making every bite a balanced celebration of textures and flavors.

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NUTRITION

525kcal
Protein
46.3g
Fat
21.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season with salt and pepper on both sides.

  • 2

    In a small bowl, mix together whole wheat breadcrumbs and chopped fresh herbs.

  • 3

    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.

  • 5

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

  • 6

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking tray with mixed vegetables tossed with a pinch of salt, pepper, and a drizzle of olive oil.

  • 7

    Roast the vegetables in the preheated oven for about 15-20 minutes or until tender and slightly charred.

  • 8

    Once chicken and vegetables are ready, plate the seared herb crusted chicken alongside the 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 delicious plate of juicy pan-seared chicken breast with a crisp herb and breadcrumb crust, perfectly paired with a colorful medley of roasted vegetables. The dish offers a delightful crunch and aroma from the herbs, making every bite a balanced celebration of textures and flavors.

NUTRITION

525kcal
Protein
46.3g
Fat
21.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season with salt and pepper on both sides.

  • 2

    In a small bowl, mix together whole wheat breadcrumbs and chopped fresh herbs.

  • 3

    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.

  • 5

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

  • 6

    While the chicken is cooking, preheat your oven to 425°F and prepare a baking tray with mixed vegetables tossed with a pinch of salt, pepper, and a drizzle of olive oil.

  • 7

    Roast the vegetables in the preheated oven for about 15-20 minutes or until tender and slightly charred.

  • 8

    Once chicken and vegetables are ready, plate the seared herb crusted chicken alongside the roasted vegetables and serve immediately.