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 crisp exterior and tender interior of seasoned pan-seared chicken adorned with a light herb and breadcrumb crust, perfectly paired with a medley of roasted vegetables for a satisfying and balanced meal.

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NUTRITION

427kcal
Protein
55.1g
Fat
13.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

0.5 tbsp Olive Oil

1 tbsp Panko Breadcrumbs

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables and set aside a baking sheet lined with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 3

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

  • 4

    Lightly press the herb and breadcrumb mixture onto the chicken breast to form a crust.

  • 5

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

  • 6

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms.

  • 7

    While the chicken is searing, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if preferred, then spread them on the prepared baking sheet.

  • 8

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 9

    Check that the chicken is cooked through (internal temperature of 165°F) and remove from heat.

  • 10

    Serve the herb-crusted chicken alongside the roasted vegetables and enjoy your balanced, flavorful 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 crisp exterior and tender interior of seasoned pan-seared chicken adorned with a light herb and breadcrumb crust, perfectly paired with a medley of roasted vegetables for a satisfying and balanced meal.

NUTRITION

427kcal
Protein
55.1g
Fat
13.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

0.5 tbsp Olive Oil

1 tbsp Panko Breadcrumbs

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables and set aside a baking sheet lined with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 3

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

  • 4

    Lightly press the herb and breadcrumb mixture onto the chicken breast to form a crust.

  • 5

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

  • 6

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms.

  • 7

    While the chicken is searing, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if preferred, then spread them on the prepared baking sheet.

  • 8

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 9

    Check that the chicken is cooked through (internal temperature of 165°F) and remove from heat.

  • 10

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