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

Savor the crisp, herby crust on tender, pan-seared chicken paired with a colorful medley of roasted vegetables. The warm, aromatic blend of fresh herbs and whole wheat breadcrumbs perfectly complements the juicy chicken, while the vegetables add a burst of natural sweetness and crunch. A balanced dish that's as visually appealing as it is nutritious.

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NUTRITION

454kcal
Protein
47g
Fat
20g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Olive Oil

1 cup Mixed Vegetables

Fresh Herbs (to taste)

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the whole wheat breadcrumbs with finely chopped fresh herbs (rosemary, thyme, parsley) and a pinch of garlic powder.

  • 3

    Press the chicken breast into the breadcrumb mixture ensuring an even herb coating on both sides.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 5

    Pan sear the chicken for 3-4 minutes on each side until a golden, crispy crust forms.

  • 6

    While the chicken is searing, preheat the oven to 400°F and toss the mixed vegetables with a drizzle of olive oil, salt, and pepper.

  • 7

    Place the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and lightly caramelized.

  • 8

    Once the chicken has a crispy exterior and is cooked through (internal temperature reaches 165°F), remove it from the pan.

  • 9

    Serve the pan seared herb-crusted chicken alongside the roasted vegetables, and garnish with additional fresh herbs if desired.

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

Savor the crisp, herby crust on tender, pan-seared chicken paired with a colorful medley of roasted vegetables. The warm, aromatic blend of fresh herbs and whole wheat breadcrumbs perfectly complements the juicy chicken, while the vegetables add a burst of natural sweetness and crunch. A balanced dish that's as visually appealing as it is nutritious.

NUTRITION

454kcal
Protein
47g
Fat
20g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Olive Oil

1 cup Mixed Vegetables

Fresh Herbs (to taste)

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the whole wheat breadcrumbs with finely chopped fresh herbs (rosemary, thyme, parsley) and a pinch of garlic powder.

  • 3

    Press the chicken breast into the breadcrumb mixture ensuring an even herb coating on both sides.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 5

    Pan sear the chicken for 3-4 minutes on each side until a golden, crispy crust forms.

  • 6

    While the chicken is searing, preheat the oven to 400°F and toss the mixed vegetables with a drizzle of olive oil, salt, and pepper.

  • 7

    Place the vegetables on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and lightly caramelized.

  • 8

    Once the chicken has a crispy exterior and is cooked through (internal temperature reaches 165°F), remove it from the pan.

  • 9

    Serve the pan seared herb-crusted chicken alongside the roasted vegetables, and garnish with additional fresh herbs if desired.