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 this perfectly balanced dish featuring a tender chicken breast encrusted with a flavorful herb-infused whole wheat breadcrumb coating, pan seared to achieve a delightful golden crust and finished in the oven with a medley of roasted vegetables. The combination delivers a savory, heartwarming meal with a satisfying crunch and a burst of fresh flavors.

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NUTRITION

394kcal
Protein
47.5g
Fat
10.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Fillet

20 grams Whole Wheat Breadcrumbs

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Combine whole wheat breadcrumbs with your favorite dried herbs (such as rosemary and thyme) to create the herb crust.

  • 4

    Lightly press the chicken breast into the breadcrumb mixture so the herbs adhere well.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 3 minutes per side until a golden crust forms.

  • 6

    Toss the mixed vegetables with olive oil, salt, and pepper.

  • 7

    Place the seared chicken on a baking sheet and surround it with the seasoned vegetables.

  • 8

    Roast in the oven for 12-15 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 9

    Remove from the oven 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 this perfectly balanced dish featuring a tender chicken breast encrusted with a flavorful herb-infused whole wheat breadcrumb coating, pan seared to achieve a delightful golden crust and finished in the oven with a medley of roasted vegetables. The combination delivers a savory, heartwarming meal with a satisfying crunch and a burst of fresh flavors.

NUTRITION

394kcal
Protein
47.5g
Fat
10.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Fillet

20 grams Whole Wheat Breadcrumbs

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Combine whole wheat breadcrumbs with your favorite dried herbs (such as rosemary and thyme) to create the herb crust.

  • 4

    Lightly press the chicken breast into the breadcrumb mixture so the herbs adhere well.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 3 minutes per side until a golden crust forms.

  • 6

    Toss the mixed vegetables with olive oil, salt, and pepper.

  • 7

    Place the seared chicken on a baking sheet and surround it with the seasoned vegetables.

  • 8

    Roast in the oven for 12-15 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 9

    Remove from the oven and serve immediately.