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 beautifully balanced plate featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. This dish promises a delightful crunch from the crust and a comforting, lightly charred finish from the veggies, making it a satisfying option for any meal.

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NUTRITION

438kcal
Protein
48g
Fat
11g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 teaspoon Olive Oil (~4.5g)

1 cup Mixed Vegetables (~150g)

Pinch of Herbs & Spices (Thyme, Rosemary, Salt, Black Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and your choice of dried herbs like thyme and rosemary.

  • 3

    Dredge the chicken breast in whole wheat breadcrumbs to create an even, herb-infused crust.

  • 4

    Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the chicken and sear each side for about 3-4 minutes to develop a golden crust.

  • 5

    While the chicken is searing, toss the mixed vegetables with a pinch of herbs and a drizzle of olive oil, then spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 7

    Finish cooking the chicken in the skillet or alternatively, transfer it to the oven for an additional 5-7 minutes if needed, ensuring it reaches an internal temperature of 165°F.

  • 8

    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 beautifully balanced plate featuring a succulent herb-crusted chicken breast paired with a medley of roasted vegetables. This dish promises a delightful crunch from the crust and a comforting, lightly charred finish from the veggies, making it a satisfying option for any meal.

NUTRITION

438kcal
Protein
48g
Fat
11g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 teaspoon Olive Oil (~4.5g)

1 cup Mixed Vegetables (~150g)

Pinch of Herbs & Spices (Thyme, Rosemary, Salt, Black Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and your choice of dried herbs like thyme and rosemary.

  • 3

    Dredge the chicken breast in whole wheat breadcrumbs to create an even, herb-infused crust.

  • 4

    Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the chicken and sear each side for about 3-4 minutes to develop a golden crust.

  • 5

    While the chicken is searing, toss the mixed vegetables with a pinch of herbs and a drizzle of olive oil, then spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 7

    Finish cooking the chicken in the skillet or alternatively, transfer it to the oven for an additional 5-7 minutes if needed, ensuring it reaches an internal temperature of 165°F.

  • 8

    Plate the chicken alongside the roasted vegetables and serve warm.