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

Enjoy a beautifully pan seared chicken breast encrusted with a light, herb-infused whole wheat breadcrumb coating, served alongside a colorful medley of roasted vegetables. A dish that strikes the perfect balance between lean protein and wholesome, vibrant produce.

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NUTRITION

566kcal
Protein
50g
Fat
20.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1 tsp Dried Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Prepare the herb crust by combining whole wheat breadcrumbs, dried mixed herbs, and a light drizzle of olive oil in a shallow dish.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 6

    Meanwhile, toss the mixed vegetables with a bit of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 7

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

  • 8

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

Enjoy a beautifully pan seared chicken breast encrusted with a light, herb-infused whole wheat breadcrumb coating, served alongside a colorful medley of roasted vegetables. A dish that strikes the perfect balance between lean protein and wholesome, vibrant produce.

NUTRITION

566kcal
Protein
50g
Fat
20.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1 tsp Dried Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Prepare the herb crust by combining whole wheat breadcrumbs, dried mixed herbs, and a light drizzle of olive oil in a shallow dish.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 6

    Meanwhile, toss the mixed vegetables with a bit of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 7

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

  • 8

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