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 balanced plate of juicy, pan seared chicken breast encrusted with a fragrant blend of herbs and whole wheat breadcrumbs, paired with a medley of roasted bell peppers, zucchini, and red onions drizzled with olive oil. This meal delivers a satisfying blend of protein and vibrant vegetables, perfect for a nourishing dinner.

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NUTRITION

382kcal
Protein
38.6g
Fat
18.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Boneless, Skinless)

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

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

1 tbsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the whole wheat breadcrumbs with the chopped fresh herbs.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes on each side until golden and the chicken is cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the roasted vegetables. Optionally, drizzle a little extra olive oil or squeeze a lemon wedge for added brightness before serving.

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 balanced plate of juicy, pan seared chicken breast encrusted with a fragrant blend of herbs and whole wheat breadcrumbs, paired with a medley of roasted bell peppers, zucchini, and red onions drizzled with olive oil. This meal delivers a satisfying blend of protein and vibrant vegetables, perfect for a nourishing dinner.

NUTRITION

382kcal
Protein
38.6g
Fat
18.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Boneless, Skinless)

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

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

1 tbsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the whole wheat breadcrumbs with the chopped fresh herbs.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes on each side until golden and the chicken is cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken breast alongside the roasted vegetables. Optionally, drizzle a little extra olive oil or squeeze a lemon wedge for added brightness before serving.