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 tender, juicy pan-seared chicken breast coated with a fragrant herb and whole wheat panko crust, served alongside a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish offers a harmonious blend of savory and fresh flavors, perfect for a balanced and satisfying meal.

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NUTRITION

350kcal
Protein
35.1g
Fat
14.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/8 cup Whole Wheat Panko

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/4 cup Red Onion (sliced)

1 tbsp Fresh Mixed Herbs

1 clove Garlic

2 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. In a shallow dish, combine the whole wheat panko with the fresh mixed herbs.

  • 3

    Press the chicken breast into the panko mixture, ensuring an even herb crust on both sides.

  • 4

    Heat 1 tsp olive oil in a skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown.

  • 5

    Transfer the seared chicken to a baking sheet and place in the oven. Bake for an additional 8-10 minutes or until the chicken reaches an internal temperature of 165°F.

  • 6

    Meanwhile, toss the zucchini, red bell pepper, red onion, and minced garlic with the remaining 1 tsp olive oil, salt, and pepper. Spread the vegetables on a separate baking sheet.

  • 7

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly charred at the edges.

  • 8

    Plate the pan-seared chicken alongside a generous serving of 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 tender, juicy pan-seared chicken breast coated with a fragrant herb and whole wheat panko crust, served alongside a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish offers a harmonious blend of savory and fresh flavors, perfect for a balanced and satisfying meal.

NUTRITION

350kcal
Protein
35.1g
Fat
14.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/8 cup Whole Wheat Panko

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/4 cup Red Onion (sliced)

1 tbsp Fresh Mixed Herbs

1 clove Garlic

2 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. In a shallow dish, combine the whole wheat panko with the fresh mixed herbs.

  • 3

    Press the chicken breast into the panko mixture, ensuring an even herb crust on both sides.

  • 4

    Heat 1 tsp olive oil in a skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown.

  • 5

    Transfer the seared chicken to a baking sheet and place in the oven. Bake for an additional 8-10 minutes or until the chicken reaches an internal temperature of 165°F.

  • 6

    Meanwhile, toss the zucchini, red bell pepper, red onion, and minced garlic with the remaining 1 tsp olive oil, salt, and pepper. Spread the vegetables on a separate baking sheet.

  • 7

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly charred at the edges.

  • 8

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