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 this deliciously crispy herb-crusted chicken, perfectly pan seared to lock in juices, paired with a medley of roasted seasonal vegetables. Each bite delivers a harmonious blend of savory herbs and natural sweetness, making for a satisfying and wholesome meal.

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NUTRITION

340kcal
Protein
45g
Fat
9.5g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Whole-Grain Breadcrumbs

2 tbsp Fresh Herbs (Rosemary, Thyme)

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Combine the whole-grain breadcrumbs with finely chopped fresh herbs in a shallow dish.

  • 3

    Press the seasoned chicken into the breadcrumb mixture ensuring an even coat on both sides.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Carefully place the chicken in the pan.

  • 5

    Pan sear the chicken for about 3-4 minutes per side until golden brown and cooked through.

  • 6

    While the chicken is cooking, toss the mixed vegetables in a small amount of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 10-12 minutes or until tender.

  • 7

    Plate the pan seared 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 this deliciously crispy herb-crusted chicken, perfectly pan seared to lock in juices, paired with a medley of roasted seasonal vegetables. Each bite delivers a harmonious blend of savory herbs and natural sweetness, making for a satisfying and wholesome meal.

NUTRITION

340kcal
Protein
45g
Fat
9.5g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Whole-Grain Breadcrumbs

2 tbsp Fresh Herbs (Rosemary, Thyme)

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Combine the whole-grain breadcrumbs with finely chopped fresh herbs in a shallow dish.

  • 3

    Press the seasoned chicken into the breadcrumb mixture ensuring an even coat on both sides.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Carefully place the chicken in the pan.

  • 5

    Pan sear the chicken for about 3-4 minutes per side until golden brown and cooked through.

  • 6

    While the chicken is cooking, toss the mixed vegetables in a small amount of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 10-12 minutes or until tender.

  • 7

    Plate the pan seared chicken alongside the roasted vegetables and serve immediately.