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 succulent flavors of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is lightly coated in a blend of fresh herbs and whole-grain breadcrumbs, creating a satisfying crunch, while the vegetables are roasted to bring out their natural sweetness. A drizzle of olive oil and a hint of garlic add depth to this balanced, nutritious meal.

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NUTRITION

343kcal
Protein
39.8g
Fat
9.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Mixed Vegetables (150g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tbsp Whole-Grain Breadcrumbs (8g)

2 tbsp Mixed Fresh Herbs (4g)

1 clove Garlic (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 2

    In a bowl, mix the whole-grain breadcrumbs with the chopped mixed fresh herbs, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and gently press the herb-breadcrumb mixture onto both sides of the chicken to form a light crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the chicken breast for 2-3 minutes on each side until a golden crust forms.

  • 5

    Transfer the chicken to a baking sheet.

  • 6

    Toss the mixed vegetables in a small drizzle of olive oil, salt, and pepper, then spread them around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 15-18 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

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 succulent flavors of a perfectly pan-seared herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is lightly coated in a blend of fresh herbs and whole-grain breadcrumbs, creating a satisfying crunch, while the vegetables are roasted to bring out their natural sweetness. A drizzle of olive oil and a hint of garlic add depth to this balanced, nutritious meal.

NUTRITION

343kcal
Protein
39.8g
Fat
9.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Mixed Vegetables (150g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tbsp Whole-Grain Breadcrumbs (8g)

2 tbsp Mixed Fresh Herbs (4g)

1 clove Garlic (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 2

    In a bowl, mix the whole-grain breadcrumbs with the chopped mixed fresh herbs, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and gently press the herb-breadcrumb mixture onto both sides of the chicken to form a light crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the chicken breast for 2-3 minutes on each side until a golden crust forms.

  • 5

    Transfer the chicken to a baking sheet.

  • 6

    Toss the mixed vegetables in a small drizzle of olive oil, salt, and pepper, then spread them around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 15-18 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.