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 dish featuring a perfectly pan seared chicken breast with a crunchy herb and breadcrumb crust, paired with a colorful medley of roasted vegetables. This wholesome meal is designed to meet your nutritional goals while delivering vibrant flavors and textures in every bite.

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NUTRITION

341kcal
Protein
40.0g
Fat
10.2g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/8 cup Whole Wheat Breadcrumbs

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    In a shallow bowl, combine the whole wheat breadcrumbs with chopped fresh thyme and rosemary. Mince the garlic and mix it into the breadcrumb mixture.

  • 3

    Coat the chicken breast lightly with the breadcrumb-herb mixture, pressing gently to adhere.

  • 4

    Heat a non-stick skillet over medium heat and drizzle with olive oil.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until the crust is golden and the chicken is cooked through.

  • 6

    While the chicken cooks, preheat the oven to 400°F and toss the sliced zucchini and red bell pepper with a sprinkle of salt, pepper, and a drizzle of olive oil.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 8

    Plate the pan-seared 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

Savor a delightful dish featuring a perfectly pan seared chicken breast with a crunchy herb and breadcrumb crust, paired with a colorful medley of roasted vegetables. This wholesome meal is designed to meet your nutritional goals while delivering vibrant flavors and textures in every bite.

NUTRITION

341kcal
Protein
40.0g
Fat
10.2g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/8 cup Whole Wheat Breadcrumbs

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    In a shallow bowl, combine the whole wheat breadcrumbs with chopped fresh thyme and rosemary. Mince the garlic and mix it into the breadcrumb mixture.

  • 3

    Coat the chicken breast lightly with the breadcrumb-herb mixture, pressing gently to adhere.

  • 4

    Heat a non-stick skillet over medium heat and drizzle with olive oil.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until the crust is golden and the chicken is cooked through.

  • 6

    While the chicken cooks, preheat the oven to 400°F and toss the sliced zucchini and red bell pepper with a sprinkle of salt, pepper, and a drizzle of olive oil.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.