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 the delightful flavors of juicy herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of quinoa. This dish features a light and aromatic herb coating on the seared chicken, beautifully complemented by the sweet, tender bell peppers, zucchini, and cherry tomatoes. Ideal for a clean, balanced meal that supports your wellness goals.

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NUTRITION

411kcal
Protein
39.2g
Fat
10.9g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Panko Breadcrumbs

1 tbsp Fresh Mixed Herbs (thyme, basil, rosemary)

1/2 cup Zucchini slices

1/2 cup Red Bell Pepper dice

1/2 cup Cherry Tomatoes, halved

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the chicken breast dry and lightly season with salt and pepper.

  • 2

    Mix the whole wheat panko breadcrumbs with the fresh mixed herbs in a shallow dish.

  • 3

    Press the chicken breast into the breadcrumb mixture, ensuring an even coating on both sides.

  • 4

    Heat a pan over medium heat and add a drizzle of olive oil. Once hot, place the chicken breast in the pan.

  • 5

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat the oven to 425°F. Toss zucchini, red bell pepper, and cherry tomatoes with a small amount of olive oil, salt, and pepper on a baking sheet.

  • 7

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

  • 8

    Warm up the cooked quinoa if needed.

  • 9

    Serve the herb-crusted chicken with a side of roasted vegetables and quinoa for a balanced, nourishing 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

Savor the delightful flavors of juicy herb-crusted chicken paired with a vibrant medley of roasted vegetables and a side of quinoa. This dish features a light and aromatic herb coating on the seared chicken, beautifully complemented by the sweet, tender bell peppers, zucchini, and cherry tomatoes. Ideal for a clean, balanced meal that supports your wellness goals.

NUTRITION

411kcal
Protein
39.2g
Fat
10.9g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Panko Breadcrumbs

1 tbsp Fresh Mixed Herbs (thyme, basil, rosemary)

1/2 cup Zucchini slices

1/2 cup Red Bell Pepper dice

1/2 cup Cherry Tomatoes, halved

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the chicken breast dry and lightly season with salt and pepper.

  • 2

    Mix the whole wheat panko breadcrumbs with the fresh mixed herbs in a shallow dish.

  • 3

    Press the chicken breast into the breadcrumb mixture, ensuring an even coating on both sides.

  • 4

    Heat a pan over medium heat and add a drizzle of olive oil. Once hot, place the chicken breast in the pan.

  • 5

    Sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat the oven to 425°F. Toss zucchini, red bell pepper, and cherry tomatoes with a small amount of olive oil, salt, and pepper on a baking sheet.

  • 7

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

  • 8

    Warm up the cooked quinoa if needed.

  • 9

    Serve the herb-crusted chicken with a side of roasted vegetables and quinoa for a balanced, nourishing meal.