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 balanced dish featuring pan-seared chicken breast encrusted with a light herb and breadcrumb coating, paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion. Each bite brings a delightful mix of savory herbs and a slight crunch from the crust, perfectly complementing the tender, juicy chicken.

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NUTRITION

340kcal
Protein
36g
Fat
9.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup sliced Red Onion

1/4 cup Whole-Wheat Breadcrumbs

1 tsp Olive Oil

Fresh Herbs and Garlic Powder to taste

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, garlic powder, and finely chopped fresh herbs (thyme and rosemary).

  • 2

    Press the seasoned chicken into the whole-wheat breadcrumbs to create a light crust on both sides.

  • 3

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

  • 4

    Once the oil is shimmering, add the chicken and sear for about 4-5 minutes on each side until the crust is golden and the chicken is cooked through.

  • 5

    While the chicken cooks, toss the zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and additional herbs.

  • 6

    Optionally, roast the vegetables in a separate preheated oven at 400°F for about 15 minutes until tender and slightly caramelized, or serve them fresh sautéed in the same pan after the chicken is done.

  • 7

    Plate the sliced chicken with the roasted vegetables alongside, and garnish with a sprinkle of fresh herbs.

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 balanced dish featuring pan-seared chicken breast encrusted with a light herb and breadcrumb coating, paired with a vibrant medley of roasted zucchini, red bell pepper, and red onion. Each bite brings a delightful mix of savory herbs and a slight crunch from the crust, perfectly complementing the tender, juicy chicken.

NUTRITION

340kcal
Protein
36g
Fat
9.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup sliced Red Onion

1/4 cup Whole-Wheat Breadcrumbs

1 tsp Olive Oil

Fresh Herbs and Garlic Powder to taste

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, garlic powder, and finely chopped fresh herbs (thyme and rosemary).

  • 2

    Press the seasoned chicken into the whole-wheat breadcrumbs to create a light crust on both sides.

  • 3

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

  • 4

    Once the oil is shimmering, add the chicken and sear for about 4-5 minutes on each side until the crust is golden and the chicken is cooked through.

  • 5

    While the chicken cooks, toss the zucchini, red bell pepper, and red onion with a pinch of salt, pepper, and additional herbs.

  • 6

    Optionally, roast the vegetables in a separate preheated oven at 400°F for about 15 minutes until tender and slightly caramelized, or serve them fresh sautéed in the same pan after the chicken is done.

  • 7

    Plate the sliced chicken with the roasted vegetables alongside, and garnish with a sprinkle of fresh herbs.