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 this well-balanced dish featuring a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The golden sear locks in flavor while a light, crispy breadcrumb coating adds texture, complemented by aromatic fresh herbs that elevate the wholesome roasted veggies into a delicious meal perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
37.6g
Fat
17g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 tbsp Olive Oil (for searing)

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Parsley, Thyme)

1 tsp Garlic Powder

1 cup Roasted Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1/2 tbsp Olive Oil (for roasting vegetables)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine whole wheat breadcrumbs, mixed fresh herbs, and garlic powder.

  • 3

    Drizzle the chicken with 1/2 tablespoon olive oil, then press the breadcrumb mixture evenly onto the surface of the chicken to create a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a little salt, pepper, and the olive oil designated for roasting.

  • 7

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and lightly charred.

  • 8

    Plate the herb-crusted chicken 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 this well-balanced dish featuring a juicy, herb-crusted chicken breast paired with a medley of roasted vegetables. The golden sear locks in flavor while a light, crispy breadcrumb coating adds texture, complemented by aromatic fresh herbs that elevate the wholesome roasted veggies into a delicious meal perfect for a nourishing dinner.

NUTRITION

415kcal
Protein
37.6g
Fat
17g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 tbsp Olive Oil (for searing)

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Parsley, Thyme)

1 tsp Garlic Powder

1 cup Roasted Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1/2 tbsp Olive Oil (for roasting vegetables)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine whole wheat breadcrumbs, mixed fresh herbs, and garlic powder.

  • 3

    Drizzle the chicken with 1/2 tablespoon olive oil, then press the breadcrumb mixture evenly onto the surface of the chicken to create a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a little salt, pepper, and the olive oil designated for roasting.

  • 7

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and lightly charred.

  • 8

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.