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 savory and satisfying meal featuring tender pan seared chicken breast encrusted with a blend of herbs and whole wheat breadcrumbs, paired with a medley of roasted vegetables that burst with natural sweetness and vibrant color.

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NUTRITION

334kcal
Protein
38.6g
Fat
9.5g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Olive Oil

1/2 cup Bell Pepper (Mixed Colors)

1/2 cup Zucchini

1/4 cup Red Onion

1/8 cup Whole Wheat Breadcrumbs

2 tablespoons Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with finely chopped fresh herbs. Season lightly with salt and pepper if desired.

  • 3

    Pat the chicken breast dry and press it into the breadcrumb and herb mixture to create an even crust on both sides.

  • 4

    Heat the olive oil in a cast iron or oven-safe skillet over medium-high heat. Once hot, add the chicken and sear for 2-3 minutes per side until the crust is golden brown.

  • 5

    While the chicken is searing, toss the bell pepper, zucchini, and red onion with a bit more olive oil, salt, and pepper. Arrange them around the chicken in the skillet.

  • 6

    Transfer the skillet to the preheated oven and roast for an additional 10-12 minutes, or until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    Remove from the oven, let rest briefly, 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 savory and satisfying meal featuring tender pan seared chicken breast encrusted with a blend of herbs and whole wheat breadcrumbs, paired with a medley of roasted vegetables that burst with natural sweetness and vibrant color.

NUTRITION

334kcal
Protein
38.6g
Fat
9.5g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 teaspoon Olive Oil

1/2 cup Bell Pepper (Mixed Colors)

1/2 cup Zucchini

1/4 cup Red Onion

1/8 cup Whole Wheat Breadcrumbs

2 tablespoons Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with finely chopped fresh herbs. Season lightly with salt and pepper if desired.

  • 3

    Pat the chicken breast dry and press it into the breadcrumb and herb mixture to create an even crust on both sides.

  • 4

    Heat the olive oil in a cast iron or oven-safe skillet over medium-high heat. Once hot, add the chicken and sear for 2-3 minutes per side until the crust is golden brown.

  • 5

    While the chicken is searing, toss the bell pepper, zucchini, and red onion with a bit more olive oil, salt, and pepper. Arrange them around the chicken in the skillet.

  • 6

    Transfer the skillet to the preheated oven and roast for an additional 10-12 minutes, or until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    Remove from the oven, let rest briefly, and serve immediately.