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 delightful plate of pan seared chicken with an aromatic herb crust paired with a colorful medley of roasted vegetables. The tender chicken breast is enhanced by a light, crispy coating and accompanied by perfectly roasted zucchini, red bell pepper, and red onion, all lightly tossed in extra virgin olive oil and fresh herbs to bring out a burst of flavor in every bite.

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NUTRITION

360kcal
Protein
36.4g
Fat
17.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini, sliced

1 medium Red Bell Pepper, sliced

1/4 medium Red Onion, sliced

1 tbsp Extra Virgin Olive Oil

2 tbsp Panko Breadcrumbs

2 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the panko breadcrumbs with the chopped fresh herbs.

  • 3

    Press the breadcrumb and herb mixture onto the chicken breast, ensuring an even coating on one side.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

    Place the chicken in the pan, breadcrumb side down, and sear for about 4-5 minutes until golden and crispy.

  • 6

    Flip the chicken and cook for an additional 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Meanwhile, preheat the oven to 425°F, and on a baking sheet, toss the zucchini, red bell pepper, and red onion with a little extra olive oil, salt, and pepper.

  • 8

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly charred.

  • 9

    Plate the seared chicken alongside a generous serving of 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 delightful plate of pan seared chicken with an aromatic herb crust paired with a colorful medley of roasted vegetables. The tender chicken breast is enhanced by a light, crispy coating and accompanied by perfectly roasted zucchini, red bell pepper, and red onion, all lightly tossed in extra virgin olive oil and fresh herbs to bring out a burst of flavor in every bite.

NUTRITION

360kcal
Protein
36.4g
Fat
17.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini, sliced

1 medium Red Bell Pepper, sliced

1/4 medium Red Onion, sliced

1 tbsp Extra Virgin Olive Oil

2 tbsp Panko Breadcrumbs

2 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the panko breadcrumbs with the chopped fresh herbs.

  • 3

    Press the breadcrumb and herb mixture onto the chicken breast, ensuring an even coating on one side.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

    Place the chicken in the pan, breadcrumb side down, and sear for about 4-5 minutes until golden and crispy.

  • 6

    Flip the chicken and cook for an additional 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Meanwhile, preheat the oven to 425°F, and on a baking sheet, toss the zucchini, red bell pepper, and red onion with a little extra olive oil, salt, and pepper.

  • 8

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly charred.

  • 9

    Plate the seared chicken alongside a generous serving of roasted vegetables and serve immediately.