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 succulent herb-crusted chicken breast paired with vibrant, roasted broccoli and carrots. The crispy, flavor-packed chicken is seared to perfection and finished with a light panko coating, while the tender vegetables add a delightful crunch and natural sweetness to the dish.

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NUTRITION

480kcal
Protein
56.1g
Fat
15.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup chopped Carrots

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed herbs.

  • 3

    Lightly coat the chicken with panko breadcrumbs by pressing them onto the surface.

  • 4

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Pan sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 5

    Meanwhile, toss broccoli and chopped carrots in 1 teaspoon of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 6

    Transfer the pan-seared chicken to the baking sheet with the vegetables and roast in the oven for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from oven, let the chicken rest for a few minutes, then serve the chicken alongside the roasted vegetables.

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 succulent herb-crusted chicken breast paired with vibrant, roasted broccoli and carrots. The crispy, flavor-packed chicken is seared to perfection and finished with a light panko coating, while the tender vegetables add a delightful crunch and natural sweetness to the dish.

NUTRITION

480kcal
Protein
56.1g
Fat
15.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup chopped Carrots

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed herbs.

  • 3

    Lightly coat the chicken with panko breadcrumbs by pressing them onto the surface.

  • 4

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Pan sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 5

    Meanwhile, toss broccoli and chopped carrots in 1 teaspoon of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 6

    Transfer the pan-seared chicken to the baking sheet with the vegetables and roast in the oven for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from oven, let the chicken rest for a few minutes, then serve the chicken alongside the roasted vegetables.