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 flavor of tender, herb-crusted chicken breast seared to a perfect golden finish and served alongside a medley of roasted vibrant vegetables. The dish is elegantly simple yet bursting with fresh aromas and satisfying textures, making it an ideal wholesome meal.

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NUTRITION

402kcal
Protein
39.8g
Fat
18.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli (chopped)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tbsp Olive Oil

1/8 cup Panko Breadcrumbs

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the chopped fresh herbs with the panko breadcrumbs.

  • 3

    Lightly press the herb and breadcrumb mixture onto both sides of the chicken breast to create a crust.

  • 4

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

  • 5

    While the chicken is cooking, preheat the oven to 400°F. Toss the chopped broccoli, sliced red bell pepper, and sliced zucchini with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and enjoy a satisfying, nutritious 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

Savor the flavor of tender, herb-crusted chicken breast seared to a perfect golden finish and served alongside a medley of roasted vibrant vegetables. The dish is elegantly simple yet bursting with fresh aromas and satisfying textures, making it an ideal wholesome meal.

NUTRITION

402kcal
Protein
39.8g
Fat
18.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli (chopped)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tbsp Olive Oil

1/8 cup Panko Breadcrumbs

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the chopped fresh herbs with the panko breadcrumbs.

  • 3

    Lightly press the herb and breadcrumb mixture onto both sides of the chicken breast to create a crust.

  • 4

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

  • 5

    While the chicken is cooking, preheat the oven to 400°F. Toss the chopped broccoli, sliced red bell pepper, and sliced zucchini with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    Plate the herb-crusted chicken alongside the roasted vegetables and enjoy a satisfying, nutritious meal.