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 perfectly seared chicken breast encrusted with fragrant herbs and lightly crisp panko, accompanied by a colorful medley of roasted vegetables. This dish harmonizes tender, juicy protein with vibrant, caramelized veggies for a satisfying and nutrient-rich meal.

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NUTRITION

430kcal
Protein
37.3g
Fat
16.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 tbsp Olive Oil (for chicken)

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tsp Olive Oil (for vegetables)

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Combine the panko breadcrumbs with chopped fresh herbs in a shallow dish.

  • 3

    Lightly brush the chicken with olive oil and press it into the herb-panko mixture to coat evenly.

  • 4

    Heat a non-stick skillet over medium-high heat and add 1/2 tablespoon olive oil.

  • 5

    Pan sear the chicken for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 6

    Meanwhile, toss the mixed vegetables with 1 teaspoon olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for 15 minutes or until tender and lightly charred.

  • 8

    Slice the rested chicken breast and serve 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 perfectly seared chicken breast encrusted with fragrant herbs and lightly crisp panko, accompanied by a colorful medley of roasted vegetables. This dish harmonizes tender, juicy protein with vibrant, caramelized veggies for a satisfying and nutrient-rich meal.

NUTRITION

430kcal
Protein
37.3g
Fat
16.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 tbsp Olive Oil (for chicken)

1 cup Mixed Vegetables (Broccoli, Carrots, Zucchini)

1 tsp Olive Oil (for vegetables)

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Combine the panko breadcrumbs with chopped fresh herbs in a shallow dish.

  • 3

    Lightly brush the chicken with olive oil and press it into the herb-panko mixture to coat evenly.

  • 4

    Heat a non-stick skillet over medium-high heat and add 1/2 tablespoon olive oil.

  • 5

    Pan sear the chicken for about 4-5 minutes per side until a golden crust forms and the chicken is cooked through.

  • 6

    Meanwhile, toss the mixed vegetables with 1 teaspoon olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F for 15 minutes or until tender and lightly charred.

  • 8

    Slice the rested chicken breast and serve alongside the roasted vegetables.