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 vibrant, flavorful dish featuring a juicy, pan-seared chicken breast coated in an herbed panko crust, paired with a colorful medley of roasted vegetables. This meal is bursting with aromatic rosemary and thyme, perfectly balanced by the sweetness of red bell peppers and zucchini, all finished with a light drizzle of olive oil.

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NUTRITION

408kcal
Protein
42g
Fat
9.7g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (diced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1/4 cup Panko Bread Crumbs

2 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    Combine the panko bread crumbs with finely chopped fresh herbs in a shallow dish.

  • 3

    Press the chicken breast into the herb-panko mixture to form an even crust.

  • 4

    Heat a non-stick skillet over medium heat and add olive oil.

  • 5

    Pan sear the chicken breast for about 4-5 minutes on each side, or until a golden crust forms and the chicken is cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F and toss the broccoli, red bell pepper, zucchini, and red onion with a little extra olive oil, salt, and pepper.

  • 7

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

  • 8

    Plate the pan seared chicken with a generous serving of the roasted vegetables. 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

Enjoy a vibrant, flavorful dish featuring a juicy, pan-seared chicken breast coated in an herbed panko crust, paired with a colorful medley of roasted vegetables. This meal is bursting with aromatic rosemary and thyme, perfectly balanced by the sweetness of red bell peppers and zucchini, all finished with a light drizzle of olive oil.

NUTRITION

408kcal
Protein
42g
Fat
9.7g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (diced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1/4 cup Panko Bread Crumbs

2 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    Combine the panko bread crumbs with finely chopped fresh herbs in a shallow dish.

  • 3

    Press the chicken breast into the herb-panko mixture to form an even crust.

  • 4

    Heat a non-stick skillet over medium heat and add olive oil.

  • 5

    Pan sear the chicken breast for about 4-5 minutes on each side, or until a golden crust forms and the chicken is cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F and toss the broccoli, red bell pepper, zucchini, and red onion with a little extra olive oil, salt, and pepper.

  • 7

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

  • 8

    Plate the pan seared chicken with a generous serving of the roasted vegetables. Serve immediately.