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 with a delicate herb and panko crust, paired with a colorful medley of roasted carrots, red bell pepper, and zucchini. The dish celebrates natural flavors with a light drizzle of olive oil, fresh garlic, and aromatic herbs, offering a balanced and satisfying meal.

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NUTRITION

482kcal
Protein
46.1g
Fat
20.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Carrot

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tbsp Olive Oil

2 tbsp Whole Wheat Panko Breadcrumbs

1 Garlic Clove

1 tsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the panko breadcrumbs, chopped fresh herbs, a pinch of salt and pepper, and minced garlic.

  • 3

    Pat the chicken breast dry and lightly season with salt and pepper. Press the herb and breadcrumb mixture firmly onto the top side of the chicken.

  • 4

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, place the chicken, breadcrumb side down, and sear for 2-3 minutes until it becomes golden brown.

  • 5

    Flip the chicken and transfer the skillet to the preheated oven (or move the chicken to an oven-safe dish) to finish cooking for about 10-12 minutes, ensuring the internal temperature reaches 165°F.

  • 6

    Meanwhile, chop the carrot, red bell pepper, and zucchini into bite-sized pieces. Toss them with the remaining olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven alongside the chicken (or separately) for about 15-20 minutes, until tender and slightly charred on the edges.

  • 8

    Once cooked, slice the chicken and serve it atop a bed of 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 with a delicate herb and panko crust, paired with a colorful medley of roasted carrots, red bell pepper, and zucchini. The dish celebrates natural flavors with a light drizzle of olive oil, fresh garlic, and aromatic herbs, offering a balanced and satisfying meal.

NUTRITION

482kcal
Protein
46.1g
Fat
20.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Carrot

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tbsp Olive Oil

2 tbsp Whole Wheat Panko Breadcrumbs

1 Garlic Clove

1 tsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the panko breadcrumbs, chopped fresh herbs, a pinch of salt and pepper, and minced garlic.

  • 3

    Pat the chicken breast dry and lightly season with salt and pepper. Press the herb and breadcrumb mixture firmly onto the top side of the chicken.

  • 4

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, place the chicken, breadcrumb side down, and sear for 2-3 minutes until it becomes golden brown.

  • 5

    Flip the chicken and transfer the skillet to the preheated oven (or move the chicken to an oven-safe dish) to finish cooking for about 10-12 minutes, ensuring the internal temperature reaches 165°F.

  • 6

    Meanwhile, chop the carrot, red bell pepper, and zucchini into bite-sized pieces. Toss them with the remaining olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven alongside the chicken (or separately) for about 15-20 minutes, until tender and slightly charred on the edges.

  • 8

    Once cooked, slice the chicken and serve it atop a bed of roasted vegetables. Enjoy your balanced and flavorful meal!