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 a flavorful dish featuring juicy, herb-crusted chicken pan seared to perfection, paired with a medley of roasted seasonal vegetables. The aromatic blend of rosemary and thyme complements the natural sweetness of red bell peppers, zucchini, and red onion, creating a satisfying and balanced meal.

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NUTRITION

488kcal
Protein
41.1g
Fat
19.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 portion Red Onion

1 tablespoon Olive Oil

1/4 cup Panko Breadcrumbs

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix the panko breadcrumbs with finely chopped fresh rosemary and thyme.

  • 3

    Press the herb-panko mixture onto the chicken breast, ensuring an even coating on both sides.

  • 4

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the chicken in the skillet and sear 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 400°F.

  • 7

    Toss the sliced zucchini, red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 8

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

  • 9

    Plate the herb-crusted chicken alongside a generous serving of roasted vegetables and serve warm.

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 a flavorful dish featuring juicy, herb-crusted chicken pan seared to perfection, paired with a medley of roasted seasonal vegetables. The aromatic blend of rosemary and thyme complements the natural sweetness of red bell peppers, zucchini, and red onion, creating a satisfying and balanced meal.

NUTRITION

488kcal
Protein
41.1g
Fat
19.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 portion Red Onion

1 tablespoon Olive Oil

1/4 cup Panko Breadcrumbs

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the panko breadcrumbs with finely chopped fresh rosemary and thyme.

  • 3

    Press the herb-panko mixture onto the chicken breast, ensuring an even coating on both sides.

  • 4

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the chicken in the skillet and sear 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 400°F.

  • 7

    Toss the sliced zucchini, red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 8

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

  • 9

    Plate the herb-crusted chicken alongside a generous serving of roasted vegetables and serve warm.