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 hearty yet light dish featuring a perfectly pan-seared, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The succulent chicken is coated in a crunchy, whole wheat breadcrumb herb mixture and served alongside tender, caramelized vegetables for a balanced, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

356kcal
Protein
49.1g
Fat
9g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, skinless, boneless

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1/8 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a shallow dish, combine whole wheat breadcrumbs, mixed herbs, salt, and pepper.

  • 3

    Lightly brush the chicken with olive oil, then press it into the breadcrumb mixture to coat evenly.

  • 4

    Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the chicken in the skillet and sear for 3-4 minutes per side until a golden crust forms.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small amount of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is nicely seared and cooked through, slice it and serve alongside the roasted vegetables.

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 hearty yet light dish featuring a perfectly pan-seared, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The succulent chicken is coated in a crunchy, whole wheat breadcrumb herb mixture and served alongside tender, caramelized vegetables for a balanced, satisfying meal.

NUTRITION

356kcal
Protein
49.1g
Fat
9g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, skinless, boneless

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1/8 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a shallow dish, combine whole wheat breadcrumbs, mixed herbs, salt, and pepper.

  • 3

    Lightly brush the chicken with olive oil, then press it into the breadcrumb mixture to coat evenly.

  • 4

    Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the chicken in the skillet and sear for 3-4 minutes per side until a golden crust forms.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small amount of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Once the chicken is nicely seared and cooked through, slice it and serve alongside the roasted vegetables.