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 beautifully seared chicken breast encrusted with a fragrant blend of herbs and whole wheat panko, paired with perfectly roasted broccoli and red bell pepper. This dish offers a satisfying balance of lean protein and vibrant, roasted vegetables, finished with a drizzle of extra virgin olive oil for a touch of richness.

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NUTRITION

467kcal
Protein
42.2g
Fat
19.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/4 cup Whole Wheat Panko

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed dried herbs.

  • 2

    Press the chicken breast lightly into the whole wheat panko on both sides to form an even herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side until a golden crust forms.

  • 4

    While the chicken is searing, preheat your oven to 400°F. Toss the broccoli and red bell pepper with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Slice the chicken and serve alongside the roasted vegetables. Enjoy your balanced and 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

Savor a beautifully seared chicken breast encrusted with a fragrant blend of herbs and whole wheat panko, paired with perfectly roasted broccoli and red bell pepper. This dish offers a satisfying balance of lean protein and vibrant, roasted vegetables, finished with a drizzle of extra virgin olive oil for a touch of richness.

NUTRITION

467kcal
Protein
42.2g
Fat
19.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/4 cup Whole Wheat Panko

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed dried herbs.

  • 2

    Press the chicken breast lightly into the whole wheat panko on both sides to form an even herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side until a golden crust forms.

  • 4

    While the chicken is searing, preheat your oven to 400°F. Toss the broccoli and red bell pepper with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

    Slice the chicken and serve alongside the roasted vegetables. Enjoy your balanced and flavorful meal.