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 tender, herb-crusted chicken breast perfectly pan seared to golden perfection, served alongside a colorful medley of roasted vegetables. This dish harmonizes fresh herbs with lean protein and vibrant vegetables, creating a balanced and inviting meal.

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NUTRITION

328kcal
Protein
35.5g
Fat
9.1g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.25 cup Whole-Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 tbsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

1 tsp Garlic Powder

2 cups Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine whole-wheat breadcrumbs with finely chopped fresh parsley, thyme, and rosemary.

  • 3

    Press the chicken breast into the breadcrumb-herb mixture to coat evenly.

  • 4

    Heat a non-stick skillet over medium heat and add olive oil.

  • 5

    Place the herb-crusted chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 6

    Preheat the oven to 425°F. Meanwhile, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 8

    Plate the 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 a tender, herb-crusted chicken breast perfectly pan seared to golden perfection, served alongside a colorful medley of roasted vegetables. This dish harmonizes fresh herbs with lean protein and vibrant vegetables, creating a balanced and inviting meal.

NUTRITION

328kcal
Protein
35.5g
Fat
9.1g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.25 cup Whole-Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 tbsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

1 tsp Garlic Powder

2 cups Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine whole-wheat breadcrumbs with finely chopped fresh parsley, thyme, and rosemary.

  • 3

    Press the chicken breast into the breadcrumb-herb mixture to coat evenly.

  • 4

    Heat a non-stick skillet over medium heat and add olive oil.

  • 5

    Place the herb-crusted chicken breast in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 6

    Preheat the oven to 425°F. Meanwhile, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 8

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