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 combination of juicy, herb-crusted chicken breast pan-seared to perfection alongside a vibrant medley of roasted red bell pepper, zucchini, and red onion. This dish offers a beautiful interplay of savory herbs and the natural sweetness of roasted vegetables, making it a balanced and enticing meal.

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NUTRITION

426kcal
Protein
39.6g
Fat
19.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley (chopped)

1 tbsp Olive Oil

1 cup Red Bell Pepper (chopped)

1 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

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PREPARATION

  • 1

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

  • 2

    Mix the whole wheat breadcrumbs with chopped fresh parsley. Press this herb mixture onto both sides of the chicken breast to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and pan-sear for about 4-5 minutes per side until golden brown and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15 minutes or until they are tender and slightly charred on the edges.

  • 6

    Slice the chicken, plate it with 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 combination of juicy, herb-crusted chicken breast pan-seared to perfection alongside a vibrant medley of roasted red bell pepper, zucchini, and red onion. This dish offers a beautiful interplay of savory herbs and the natural sweetness of roasted vegetables, making it a balanced and enticing meal.

NUTRITION

426kcal
Protein
39.6g
Fat
19.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley (chopped)

1 tbsp Olive Oil

1 cup Red Bell Pepper (chopped)

1 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

PREPARATION

  • 1

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

  • 2

    Mix the whole wheat breadcrumbs with chopped fresh parsley. Press this herb mixture onto both sides of the chicken breast to form a crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and pan-sear for about 4-5 minutes per side until golden brown and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 15 minutes or until they are tender and slightly charred on the edges.

  • 6

    Slice the chicken, plate it with the roasted vegetables, and serve immediately.