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 flavor of tender pan-seared chicken breast encrusted with a light herb and whole wheat breadcrumb coating, paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of crisp, caramelized veggies and succulent chicken, making it an ideal meal for a nutritious dinner.

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NUTRITION

472kcal
Protein
53.8g
Fat
9.8g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 medium Carrot

1 cup Broccoli

1 medium Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables: Chop the carrot, broccoli, and bell pepper into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    Meanwhile, pat the chicken breast dry. Season both sides with salt, pepper, and mixed dried herbs.

  • 6

    Press the whole wheat breadcrumbs onto the surface of the chicken to form a light herb crust.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 8

    Check that the internal temperature of the chicken reaches 165°F.

  • 9

    Plate the chicken breast alongside the roasted vegetables 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

Savor the flavor of tender pan-seared chicken breast encrusted with a light herb and whole wheat breadcrumb coating, paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of crisp, caramelized veggies and succulent chicken, making it an ideal meal for a nutritious dinner.

NUTRITION

472kcal
Protein
53.8g
Fat
9.8g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 medium Carrot

1 cup Broccoli

1 medium Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables: Chop the carrot, broccoli, and bell pepper into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    Meanwhile, pat the chicken breast dry. Season both sides with salt, pepper, and mixed dried herbs.

  • 6

    Press the whole wheat breadcrumbs onto the surface of the chicken to form a light herb crust.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 8

    Check that the internal temperature of the chicken reaches 165°F.

  • 9

    Plate the chicken breast alongside the roasted vegetables and serve immediately.