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 the delightful combination of a perfectly pan-seared chicken breast encrusted with a blend of whole wheat breadcrumbs and fresh herbs paired with vibrant roasted bell peppers and zucchini. Each bite offers a harmonious balance of savory and fresh flavors, making this dish an ideal choice for a nutritious, satisfying meal.

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NUTRITION

392kcal
Protein
47.2g
Fat
14.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

2 tsp Mixed Fresh Herbs (parsley, basil, oregano)

2 tsp Olive Oil

0.75 cup sliced Bell Pepper

0.75 cup sliced Zucchini

1/4 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Press the breadcrumb-herb mixture onto the surface of the chicken breast to form a crust.

  • 4

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

  • 5

    Sear the chicken breast for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the sliced bell pepper and zucchini with a little extra olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and lightly charred.

  • 8

    Plate the herb-crusted chicken 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 the delightful combination of a perfectly pan-seared chicken breast encrusted with a blend of whole wheat breadcrumbs and fresh herbs paired with vibrant roasted bell peppers and zucchini. Each bite offers a harmonious balance of savory and fresh flavors, making this dish an ideal choice for a nutritious, satisfying meal.

NUTRITION

392kcal
Protein
47.2g
Fat
14.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

2 tsp Mixed Fresh Herbs (parsley, basil, oregano)

2 tsp Olive Oil

0.75 cup sliced Bell Pepper

0.75 cup sliced Zucchini

1/4 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Press the breadcrumb-herb mixture onto the surface of the chicken breast to form a crust.

  • 4

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

  • 5

    Sear the chicken breast for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the sliced bell pepper and zucchini with a little extra olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and lightly charred.

  • 8

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.