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 delightful blend of juicy pan seared chicken breast encrusted with aromatic herbs and a light coating of whole-grain breadcrumbs, paired with a colorful medley of roasted vegetables. This dish is balanced, flavorful, and perfect for a health-conscious meal.

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NUTRITION

453kcal
Protein
48.2g
Fat
10g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables

1 tbsp Whole-Grain Breadcrumbs

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Mix the whole-grain breadcrumbs with finely chopped fresh herbs and minced garlic.

  • 3

    Press the breadcrumb mixture onto the surface of the chicken breast to form a crust.

  • 4

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

  • 5

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

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables in a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 8

    Finish cooking the chicken if necessary by lowering the heat or placing it in the oven for an additional 5 minutes.

  • 9

    Plate the chicken alongside the roasted vegetables and serve warm.

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 delightful blend of juicy pan seared chicken breast encrusted with aromatic herbs and a light coating of whole-grain breadcrumbs, paired with a colorful medley of roasted vegetables. This dish is balanced, flavorful, and perfect for a health-conscious meal.

NUTRITION

453kcal
Protein
48.2g
Fat
10g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables

1 tbsp Whole-Grain Breadcrumbs

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Mix the whole-grain breadcrumbs with finely chopped fresh herbs and minced garlic.

  • 3

    Press the breadcrumb mixture onto the surface of the chicken breast to form a crust.

  • 4

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

  • 5

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

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables in a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 8

    Finish cooking the chicken if necessary by lowering the heat or placing it in the oven for an additional 5 minutes.

  • 9

    Plate the chicken alongside the roasted vegetables and serve warm.