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

A beautifully balanced dish featuring tender pan-seared chicken with a light herb-crust, paired with a vibrant medley of roasted vegetables. Fresh herbs and a hint of olive oil elevate the flavors, making this meal both nutritious and satisfying.

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NUTRITION

330kcal
Protein
39.1g
Fat
9.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Zucchini (124g)

1 medium Red Bell Pepper (119g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (5g)

1 tbsp Panko Breadcrumbs (7g)

1 tbsp Fresh Herbs (Rosemary & Thyme, chopped, 4g)

1 tsp Garlic Powder (3g)

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

    Mix the chopped fresh herbs with the panko breadcrumbs. Press the mixture onto one side of the chicken breast to form a light crust.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Once hot, place the chicken, crust-side down, and sear for 4-5 minutes until golden brown.

  • 4

    Flip the chicken and cook for an additional 4-5 minutes until fully cooked through. Remove from pan and let rest.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly charred.

  • 7

    Plate the chicken breast alongside a serving of roasted vegetables and enjoy your balanced, delicious 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

A beautifully balanced dish featuring tender pan-seared chicken with a light herb-crust, paired with a vibrant medley of roasted vegetables. Fresh herbs and a hint of olive oil elevate the flavors, making this meal both nutritious and satisfying.

NUTRITION

330kcal
Protein
39.1g
Fat
9.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Zucchini (124g)

1 medium Red Bell Pepper (119g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (5g)

1 tbsp Panko Breadcrumbs (7g)

1 tbsp Fresh Herbs (Rosemary & Thyme, chopped, 4g)

1 tsp Garlic Powder (3g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the chopped fresh herbs with the panko breadcrumbs. Press the mixture onto one side of the chicken breast to form a light crust.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Once hot, place the chicken, crust-side down, and sear for 4-5 minutes until golden brown.

  • 4

    Flip the chicken and cook for an additional 4-5 minutes until fully cooked through. Remove from pan and let rest.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly charred.

  • 7

    Plate the chicken breast alongside a serving of roasted vegetables and enjoy your balanced, delicious meal.