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 delightful balance of tender, herb-crusted chicken breast paired with a medley of roasted vegetables. The crisp sear on the chicken complements the soft, caramelized edges of the veggies, all enhanced by a fragrant blend of fresh herbs and a hint of olive oil.

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NUTRITION

438kcal
Protein
56.4g
Fat
11.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs and chopped fresh herbs.

  • 3

    Lightly press the herb and breadcrumb mixture onto both sides of the chicken breast to form a crust.

  • 4

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

  • 5

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the chicken is nearly cooked through.

  • 6

    While the chicken is cooking, preheat the oven to 400°F.

  • 7

    Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 8

    Roast the vegetables in the oven for about 12-15 minutes, until tender and slightly caramelized.

  • 9

    Ensure the chicken reaches an internal temperature of 165°F before serving.

  • 10

    Plate the chicken with a generous serving of roasted vegetables on the side and enjoy your balanced, flavorful meal.

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 delightful balance of tender, herb-crusted chicken breast paired with a medley of roasted vegetables. The crisp sear on the chicken complements the soft, caramelized edges of the veggies, all enhanced by a fragrant blend of fresh herbs and a hint of olive oil.

NUTRITION

438kcal
Protein
56.4g
Fat
11.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs and chopped fresh herbs.

  • 3

    Lightly press the herb and breadcrumb mixture onto both sides of the chicken breast to form a crust.

  • 4

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

  • 5

    Place the chicken in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the chicken is nearly cooked through.

  • 6

    While the chicken is cooking, preheat the oven to 400°F.

  • 7

    Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 8

    Roast the vegetables in the oven for about 12-15 minutes, until tender and slightly caramelized.

  • 9

    Ensure the chicken reaches an internal temperature of 165°F before serving.

  • 10

    Plate the chicken with a generous serving of roasted vegetables on the side and enjoy your balanced, flavorful meal.