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 harmonious blend of pan-seared chicken with a delicate herb crust paired with a medley of roasted vegetables. The tender chicken is enhanced with a crisp, flavorful coating and accompanied by lightly caramelized vegetables, making for a nourishing, satisfying meal.

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NUTRITION

323kcal
Protein
40.7g
Fat
9.7g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Broccoli

75g Red Bell Pepper

100g Zucchini

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Lightly press whole wheat breadcrumbs onto the top surface of the chicken breast to form a crust.

  • 4

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast, breadcrumb side down, and sear for about 3-4 minutes until the crust begins to form and turn golden.

  • 5

    Flip the chicken breast and sear the other side for an additional 3 minutes.

  • 6

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into even pieces. Toss them lightly with a dash of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Transfer the seared chicken and vegetables to a baking sheet. Roast in the preheated oven for 10-12 minutes until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender.

  • 8

    Remove from the oven, let the chicken rest for a couple of minutes, and serve the crunchy herb-crusted 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

Savor a harmonious blend of pan-seared chicken with a delicate herb crust paired with a medley of roasted vegetables. The tender chicken is enhanced with a crisp, flavorful coating and accompanied by lightly caramelized vegetables, making for a nourishing, satisfying meal.

NUTRITION

323kcal
Protein
40.7g
Fat
9.7g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Broccoli

75g Red Bell Pepper

100g Zucchini

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Lightly press whole wheat breadcrumbs onto the top surface of the chicken breast to form a crust.

  • 4

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast, breadcrumb side down, and sear for about 3-4 minutes until the crust begins to form and turn golden.

  • 5

    Flip the chicken breast and sear the other side for an additional 3 minutes.

  • 6

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into even pieces. Toss them lightly with a dash of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Transfer the seared chicken and vegetables to a baking sheet. Roast in the preheated oven for 10-12 minutes until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender.

  • 8

    Remove from the oven, let the chicken rest for a couple of minutes, and serve the crunchy herb-crusted chicken alongside the roasted vegetables.