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 tender pan seared chicken breast encrusted with a light herb and breadcrumb mix, paired with a colorful medley of roasted bell pepper, zucchini, and red onion. A balanced dish that delivers robust flavors, a satisfying crunch, and a delightful aroma from the herbs, making it a perfect healthy dinner option.

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NUTRITION

429kcal
Protein
44.7g
Fat
18.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1/4 cup Whole Grain Breadcrumbs

2 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the whole grain breadcrumbs with the finely chopped fresh herbs. Set aside.

  • 3

    Pat the chicken breast dry with a paper towel. Sprinkle salt and pepper to season lightly.

  • 4

    Press one side of the chicken breast into the herb and breadcrumb mixture to create the crust.

  • 5

    Heat a non-stick skillet over medium-high heat and add olive oil. Once shimmering, place the chicken breast crust-side down and sear for 2-3 minutes until golden.

  • 6

    Flip the chicken and transfer the skillet to the preheated oven (or move the chicken to the baking sheet) to finish cooking for about 10-12 minutes, until the internal temperature reaches 165°F.

  • 7

    While the chicken is finishing in the oven, chop the red bell pepper, zucchini, and red onion into bite-size pieces. Toss them with a little olive oil, salt, and pepper.

  • 8

    Spread the vegetables on the baking sheet and roast in the oven for 15 minutes, stirring halfway through, until tender and lightly charred.

  • 9

    Plate the chicken alongside the roasted vegetables and enjoy your balanced, herb-crusted meal.

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 tender pan seared chicken breast encrusted with a light herb and breadcrumb mix, paired with a colorful medley of roasted bell pepper, zucchini, and red onion. A balanced dish that delivers robust flavors, a satisfying crunch, and a delightful aroma from the herbs, making it a perfect healthy dinner option.

NUTRITION

429kcal
Protein
44.7g
Fat
18.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1/4 cup Whole Grain Breadcrumbs

2 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the whole grain breadcrumbs with the finely chopped fresh herbs. Set aside.

  • 3

    Pat the chicken breast dry with a paper towel. Sprinkle salt and pepper to season lightly.

  • 4

    Press one side of the chicken breast into the herb and breadcrumb mixture to create the crust.

  • 5

    Heat a non-stick skillet over medium-high heat and add olive oil. Once shimmering, place the chicken breast crust-side down and sear for 2-3 minutes until golden.

  • 6

    Flip the chicken and transfer the skillet to the preheated oven (or move the chicken to the baking sheet) to finish cooking for about 10-12 minutes, until the internal temperature reaches 165°F.

  • 7

    While the chicken is finishing in the oven, chop the red bell pepper, zucchini, and red onion into bite-size pieces. Toss them with a little olive oil, salt, and pepper.

  • 8

    Spread the vegetables on the baking sheet and roast in the oven for 15 minutes, stirring halfway through, until tender and lightly charred.

  • 9

    Plate the chicken alongside the roasted vegetables and enjoy your balanced, herb-crusted meal.