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 a beautifully pan-seared chicken breast encrusted with a fragrant blend of herbs and whole wheat breadcrumbs, paired with a colorful medley of roasted vegetables. This dish boasts a harmonious balance of lean protein, crisp vegetables, and subtle crunch for a satisfying meal.

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NUTRITION

392kcal
Protein
41.1g
Fat
9.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

0.25 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix the whole wheat breadcrumbs with fresh mixed herbs. Press this herb-crust mixture onto both sides of the chicken breast.

  • 3

    Heat a non-stick pan over medium-high heat and add olive oil. Once hot, place the crusted chicken breast in the pan.

  • 4

    Sear the chicken for about 3-4 minutes on each side until a golden crust forms and the chicken is nearly cooked through.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 7

    Return the seared chicken to the pan or finish in the oven for an additional 3-4 minutes to ensure it reaches an internal temperature of 165°F.

  • 8

    Plate the chicken alongside a generous serving of 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

Savor a beautifully pan-seared chicken breast encrusted with a fragrant blend of herbs and whole wheat breadcrumbs, paired with a colorful medley of roasted vegetables. This dish boasts a harmonious balance of lean protein, crisp vegetables, and subtle crunch for a satisfying meal.

NUTRITION

392kcal
Protein
41.1g
Fat
9.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

0.25 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the whole wheat breadcrumbs with fresh mixed herbs. Press this herb-crust mixture onto both sides of the chicken breast.

  • 3

    Heat a non-stick pan over medium-high heat and add olive oil. Once hot, place the crusted chicken breast in the pan.

  • 4

    Sear the chicken for about 3-4 minutes on each side until a golden crust forms and the chicken is nearly cooked through.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 7

    Return the seared chicken to the pan or finish in the oven for an additional 3-4 minutes to ensure it reaches an internal temperature of 165°F.

  • 8

    Plate the chicken alongside a generous serving of roasted vegetables and serve warm.