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 vibrant and savory meal featuring a juicy pan-seared chicken breast with a crispy herb and breadcrumb crust, perfectly paired with a colorful medley of roasted vegetables. This balanced dish offers satisfying textures and fresh, fragrant herbs that elevate the natural flavors of the chicken and veggies.

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NUTRITION

472kcal
Protein
44.3g
Fat
18g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1 tbsp Olive Oil

2 tbsp Fresh Herb Mix

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Combine the panko breadcrumbs with the fresh herb mix in a shallow dish.

  • 3

    Press the chicken breast into the breadcrumb mixture to coat evenly, pressing gently to help the crust adhere.

  • 4

    Heat a non-stick skillet over medium heat with half the olive oil (about 1/2 tbsp).

  • 5

    Pan-sear the chicken breast for about 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.

  • 6

    Preheat the oven to 425°F. Toss the mixed vegetables with the remaining olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 15 minutes, or until tender and slightly charred at the edges.

  • 8

    Serve the herb-crusted chicken breast alongside the roasted vegetables, and enjoy a balanced, flavorful meal.

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 vibrant and savory meal featuring a juicy pan-seared chicken breast with a crispy herb and breadcrumb crust, perfectly paired with a colorful medley of roasted vegetables. This balanced dish offers satisfying textures and fresh, fragrant herbs that elevate the natural flavors of the chicken and veggies.

NUTRITION

472kcal
Protein
44.3g
Fat
18g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1 tbsp Olive Oil

2 tbsp Fresh Herb Mix

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Combine the panko breadcrumbs with the fresh herb mix in a shallow dish.

  • 3

    Press the chicken breast into the breadcrumb mixture to coat evenly, pressing gently to help the crust adhere.

  • 4

    Heat a non-stick skillet over medium heat with half the olive oil (about 1/2 tbsp).

  • 5

    Pan-sear the chicken breast for about 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.

  • 6

    Preheat the oven to 425°F. Toss the mixed vegetables with the remaining olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 15 minutes, or until tender and slightly charred at the edges.

  • 8

    Serve the herb-crusted chicken breast alongside the roasted vegetables, and enjoy a balanced, flavorful meal.