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 pan-seared chicken breast encrusted with herbs and whole wheat breadcrumbs, paired with a vibrant medley of roasted Brussels sprouts, red bell pepper, and zucchini. This dish is a perfect balance of lean protein and nutrient-packed vegetables, finished with a drizzle of olive oil for a delightful finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
37.8g
Fat
11.9g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, mixed dried herbs, and a pinch of salt and pepper.

  • 3

    Lightly press the chicken breast into the breadcrumb mixture to coat evenly.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

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

  • 6

    Meanwhile, preheat the oven to 425°F and prepare a baking sheet with the Brussels sprouts, diced red bell pepper, and sliced zucchini.

  • 7

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 8

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 9

    Plate the herb-crusted chicken with a generous serving of 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

Enjoy a succulent pan-seared chicken breast encrusted with herbs and whole wheat breadcrumbs, paired with a vibrant medley of roasted Brussels sprouts, red bell pepper, and zucchini. This dish is a perfect balance of lean protein and nutrient-packed vegetables, finished with a drizzle of olive oil for a delightful finish.

NUTRITION

347kcal
Protein
37.8g
Fat
11.9g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, mixed dried herbs, and a pinch of salt and pepper.

  • 3

    Lightly press the chicken breast into the breadcrumb mixture to coat evenly.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

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

  • 6

    Meanwhile, preheat the oven to 425°F and prepare a baking sheet with the Brussels sprouts, diced red bell pepper, and sliced zucchini.

  • 7

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 8

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 9

    Plate the herb-crusted chicken with a generous serving of roasted vegetables and serve immediately.