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 tender, pan-seared chicken breast encrusted with a fragrant herb and whole wheat breadcrumb topping, paired with a colorful medley of roasted vegetables. A balanced meal with bright flavors and a satisfying crunch from the vegetables.

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NUTRITION

369kcal
Protein
40.1g
Fat
9.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Parsley, Thyme)

1 cup Mixed Roasted Vegetables (Carrot, Broccoli, Bell Pepper)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Combine the whole wheat breadcrumbs with the chopped fresh herbs in a small bowl.

  • 3

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

  • 4

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until the crust is golden and the chicken is cooked through.

  • 5

    While the chicken cooks, preheat your oven to 400°F and toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately, enjoying the blend of crispy herb crust and succulent chicken with fresh, roasted flavors.

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 tender, pan-seared chicken breast encrusted with a fragrant herb and whole wheat breadcrumb topping, paired with a colorful medley of roasted vegetables. A balanced meal with bright flavors and a satisfying crunch from the vegetables.

NUTRITION

369kcal
Protein
40.1g
Fat
9.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Parsley, Thyme)

1 cup Mixed Roasted Vegetables (Carrot, Broccoli, Bell Pepper)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Combine the whole wheat breadcrumbs with the chopped fresh herbs in a small bowl.

  • 3

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

  • 4

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until the crust is golden and the chicken is cooked through.

  • 5

    While the chicken cooks, preheat your oven to 400°F and toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately, enjoying the blend of crispy herb crust and succulent chicken with fresh, roasted flavors.