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 delicious, wholesome meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish delivers vibrant flavors and a delightful crunch from the seasoned breadcrumb coating, making it a balanced choice for dinner while meeting your protein and calorie goals.

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NUTRITION

397kcal
Protein
48g
Fat
10.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat dry the chicken breast with a paper towel and season lightly with salt and pepper.

  • 2

    In a small bowl, mix whole wheat breadcrumbs with chopped fresh herbs.

  • 3

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

  • 4

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    Preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

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

  • 7

    Plate the 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

Enjoy a delicious, wholesome meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish delivers vibrant flavors and a delightful crunch from the seasoned breadcrumb coating, making it a balanced choice for dinner while meeting your protein and calorie goals.

NUTRITION

397kcal
Protein
48g
Fat
10.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat dry the chicken breast with a paper towel and season lightly with salt and pepper.

  • 2

    In a small bowl, mix whole wheat breadcrumbs with chopped fresh herbs.

  • 3

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

  • 4

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    Preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

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

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.