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 savory and vibrant dish featuring a tender, herb-crusted chicken breast paired with a medley of roasted vegetables. Perfectly seasoned and pan-seared to achieve a delightful crisp on the outside while staying juicy inside, this meal offers a wonderful balance of lean protein and fresh, seasonal produce that complements your nutritious lifestyle.

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NUTRITION

409kcal
Protein
57.5g
Fat
8.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

175 grams Chicken Breast

1 cup Mixed Vegetables (approx. 150 grams)

1 tablespoon Whole Wheat Breadcrumbs

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

0.5 teaspoon Black Pepper

0.5 teaspoon Salt

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, combine the whole wheat breadcrumbs, dried thyme, dried rosemary, black pepper, and salt.

  • 2

    Lightly coat the chicken with olive oil, then press the breadcrumb mixture onto both sides of the chicken, ensuring an even, light crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side or until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the mixed vegetables with a pinch of salt, pepper, and a splash of olive oil if desired. Spread them on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Once the chicken is cooked through and the vegetables are roasted, plate the 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

Enjoy a savory and vibrant dish featuring a tender, herb-crusted chicken breast paired with a medley of roasted vegetables. Perfectly seasoned and pan-seared to achieve a delightful crisp on the outside while staying juicy inside, this meal offers a wonderful balance of lean protein and fresh, seasonal produce that complements your nutritious lifestyle.

NUTRITION

409kcal
Protein
57.5g
Fat
8.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

175 grams Chicken Breast

1 cup Mixed Vegetables (approx. 150 grams)

1 tablespoon Whole Wheat Breadcrumbs

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

0.5 teaspoon Black Pepper

0.5 teaspoon Salt

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a small bowl, combine the whole wheat breadcrumbs, dried thyme, dried rosemary, black pepper, and salt.

  • 2

    Lightly coat the chicken with olive oil, then press the breadcrumb mixture onto both sides of the chicken, ensuring an even, light crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side or until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the mixed vegetables with a pinch of salt, pepper, and a splash of olive oil if desired. Spread them on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Once the chicken is cooked through and the vegetables are roasted, plate the chicken alongside the roasted vegetables and serve immediately.