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 balanced plate of succulent pan-seared chicken breast adorned with a delicate herb and breadcrumb crust paired with a colorful medley of roasted vegetables. This dish brings together aromatic herbs, a crispy finish on the chicken, and naturally sweet roasted veggies for a meal that’s both satisfying and nutrient-dense.

Try 7 days free, then $12.99 / mo.

NUTRITION

314kcal
Protein
40.2g
Fat
9.4g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1.5 teaspoons Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 teaspoon Fresh Rosemary (chopped)

1 teaspoon Fresh Thyme (chopped)

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, chopped rosemary, and thyme.

  • 3

    Press the breadcrumb mixture onto both sides of the chicken breast to form a light crust.

  • 4

    Heat the olive oil in a pan over medium heat and sear the chicken for about 4-5 minutes per side, until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 400°F and toss the sliced zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast them in the oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the seared chicken alongside the roasted vegetables and 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 balanced plate of succulent pan-seared chicken breast adorned with a delicate herb and breadcrumb crust paired with a colorful medley of roasted vegetables. This dish brings together aromatic herbs, a crispy finish on the chicken, and naturally sweet roasted veggies for a meal that’s both satisfying and nutrient-dense.

NUTRITION

314kcal
Protein
40.2g
Fat
9.4g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1.5 teaspoons Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 teaspoon Fresh Rosemary (chopped)

1 teaspoon Fresh Thyme (chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, chopped rosemary, and thyme.

  • 3

    Press the breadcrumb mixture onto both sides of the chicken breast to form a light crust.

  • 4

    Heat the olive oil in a pan over medium heat and sear the chicken for about 4-5 minutes per side, until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 400°F and toss the sliced zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast them in the oven for 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the seared chicken alongside the roasted vegetables and serve immediately.