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 delightful dish featuring a juicy, herb-infused chicken breast paired with a medley of roasted vegetables. The chicken is perfectly pan-seared with a flavorful crust of fresh herbs, while the vegetables are roasted to bring out their natural sweetness and vibrant colors, creating a balanced and satisfying meal.

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NUTRITION

363kcal
Protein
39.4g
Fat
10.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 tbsp Whole Wheat Breadcrumbs

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh herbs with whole wheat breadcrumbs.

  • 3

    Press the herb and breadcrumb mixture onto the surface of the chicken breast to create a crust.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 6

    While the chicken is cooking, preheat the oven to 400°F.

  • 7

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 8

    Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 9

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

  • 10

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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 delightful dish featuring a juicy, herb-infused chicken breast paired with a medley of roasted vegetables. The chicken is perfectly pan-seared with a flavorful crust of fresh herbs, while the vegetables are roasted to bring out their natural sweetness and vibrant colors, creating a balanced and satisfying meal.

NUTRITION

363kcal
Protein
39.4g
Fat
10.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 tbsp Whole Wheat Breadcrumbs

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh herbs with whole wheat breadcrumbs.

  • 3

    Press the herb and breadcrumb mixture onto the surface of the chicken breast to create a crust.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the chicken breast in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 6

    While the chicken is cooking, preheat the oven to 400°F.

  • 7

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 8

    Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 9

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

  • 10

    Plate the chicken breast alongside the roasted vegetables and serve immediately.