Crispy Herb-Crusted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Savor the satisfying crunch of a herb-crusted chicken breast paired with a medley of roasted vegetables. This dish delivers a crisp exterior layered with aromatic herbs and a tender, juicy chicken center, balanced with colorful, lightly roasted veggies drizzled with olive oil.

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NUTRITION

339kcal
Protein
41.8g
Fat
9.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Whole Wheat Breadcrumbs

1 cup Mixed Vegetables

1 tsp Olive Oil

1 large Egg White

1 tsp Dried Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and the dried herbs.

  • 3

    In a shallow bowl, combine the whole wheat breadcrumbs with a pinch of salt and the remaining herbs.

  • 4

    Lightly beat the egg white in another bowl. Dip the chicken breast into the egg white, ensuring it’s evenly coated.

  • 5

    Press the chicken into the breadcrumb mixture, coating all sides to form a crispy crust.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Toss the mixed vegetables with olive oil, salt, and pepper, then spread them around the chicken on the baking sheet.

  • 8

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 9

    Let the dish rest for a couple of minutes before serving to allow flavors to meld.

Crispy Herb-Crusted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Savor the satisfying crunch of a herb-crusted chicken breast paired with a medley of roasted vegetables. This dish delivers a crisp exterior layered with aromatic herbs and a tender, juicy chicken center, balanced with colorful, lightly roasted veggies drizzled with olive oil.

NUTRITION

339kcal
Protein
41.8g
Fat
9.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Whole Wheat Breadcrumbs

1 cup Mixed Vegetables

1 tsp Olive Oil

1 large Egg White

1 tsp Dried Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and the dried herbs.

  • 3

    In a shallow bowl, combine the whole wheat breadcrumbs with a pinch of salt and the remaining herbs.

  • 4

    Lightly beat the egg white in another bowl. Dip the chicken breast into the egg white, ensuring it’s evenly coated.

  • 5

    Press the chicken into the breadcrumb mixture, coating all sides to form a crispy crust.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Toss the mixed vegetables with olive oil, salt, and pepper, then spread them around the chicken on the baking sheet.

  • 8

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 9

    Let the dish rest for a couple of minutes before serving to allow flavors to meld.