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 vibrant dish featuring juicy pan-seared chicken breast with a light herb and breadcrumb crust, paired with a colorful medley of roasted vegetables. This meal is a perfect balance of lean protein and nutrient-rich veggies, delivering robust flavors with a satisfying, crisp finish.

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NUTRITION

356kcal
Protein
47g
Fat
10.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Broccoli Florets

1 tsp Olive Oil

Pinch Mixed Dried Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and a pinch of mixed dried herbs.

  • 2

    Sprinkle the whole wheat breadcrumbs evenly over the chicken breast, pressing gently to adhere.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 4

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F.

  • 6

    Prepare the vegetables by tossing cherry tomatoes, red bell pepper, zucchini, and broccoli florets with the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 10-12 minutes, or until they are tender and slightly charred.

  • 8

    Plate the herb-crusted pan 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

Enjoy a vibrant dish featuring juicy pan-seared chicken breast with a light herb and breadcrumb crust, paired with a colorful medley of roasted vegetables. This meal is a perfect balance of lean protein and nutrient-rich veggies, delivering robust flavors with a satisfying, crisp finish.

NUTRITION

356kcal
Protein
47g
Fat
10.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Broccoli Florets

1 tsp Olive Oil

Pinch Mixed Dried Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, black pepper, and a pinch of mixed dried herbs.

  • 2

    Sprinkle the whole wheat breadcrumbs evenly over the chicken breast, pressing gently to adhere.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 4

    Place the chicken in the skillet and sear for about 3-4 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 5

    Meanwhile, preheat your oven to 425°F.

  • 6

    Prepare the vegetables by tossing cherry tomatoes, red bell pepper, zucchini, and broccoli florets with the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 10-12 minutes, or until they are tender and slightly charred.

  • 8

    Plate the herb-crusted pan seared chicken alongside the roasted vegetables and serve immediately.