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 flavorful dish featuring a tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is perfectly seared, locking in juices and complemented by a light, crispy breadcrumb seasoned coating, while the vegetables offer a delightful crunch and natural sweetness. This dish brings together the aromas of fresh herbs and roasted goodness in every bite.

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NUTRITION

332kcal
Protein
34.5g
Fat
13.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 small Carrot

2 tsp Extra Virgin Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    In a small bowl, combine the whole wheat breadcrumbs with the mixed fresh herbs. Press the breadcrumb mixture onto the chicken breast to form a light crust.

  • 4

    Heat a non-stick skillet over medium-high heat with 1 tsp of olive oil. Sear the chicken breast for 2-3 minutes per side until golden brown. The chicken does not need to be fully cooked through at this point.

  • 5

    Meanwhile, chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss them in a bowl with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

    Transfer the seared chicken breast and the vegetables onto a baking sheet. Roast in the preheated oven for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Once cooked, let the chicken rest for a couple of minutes before slicing. Serve the sliced chicken with the roasted vegetables on the side.

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 flavorful dish featuring a tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is perfectly seared, locking in juices and complemented by a light, crispy breadcrumb seasoned coating, while the vegetables offer a delightful crunch and natural sweetness. This dish brings together the aromas of fresh herbs and roasted goodness in every bite.

NUTRITION

332kcal
Protein
34.5g
Fat
13.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 small Carrot

2 tsp Extra Virgin Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    In a small bowl, combine the whole wheat breadcrumbs with the mixed fresh herbs. Press the breadcrumb mixture onto the chicken breast to form a light crust.

  • 4

    Heat a non-stick skillet over medium-high heat with 1 tsp of olive oil. Sear the chicken breast for 2-3 minutes per side until golden brown. The chicken does not need to be fully cooked through at this point.

  • 5

    Meanwhile, chop the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss them in a bowl with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

    Transfer the seared chicken breast and the vegetables onto a baking sheet. Roast in the preheated oven for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Once cooked, let the chicken rest for a couple of minutes before slicing. Serve the sliced chicken with the roasted vegetables on the side.