Crispy Pan-Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Roasted Vegetables

Savor this perfectly crisped chicken breast paired with a colorful medley of roasted vegetables. Each bite bursts with a delightful blend of savory spices and tender roasted flavors, making it a satisfying meal that fits your nutritional goals.

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NUTRITION

371kcal
Protein
40.4g
Fat
9.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

2 tbsp Whole Wheat Breadcrumbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the chopped zucchini, sliced red bell pepper, and red onion with half of the olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Sprinkle both sides with salt, pepper, and garlic powder.

  • 5

    Lightly brush the chicken with the remaining olive oil, then evenly coat with whole wheat breadcrumbs for a crispy texture.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until a crispy golden crust forms and the internal temperature reaches 165°F (74°C).

  • 7

    Once the chicken is done, slice it if desired and serve alongside the roasted vegetables.

Crispy Pan-Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Roasted Vegetables

Savor this perfectly crisped chicken breast paired with a colorful medley of roasted vegetables. Each bite bursts with a delightful blend of savory spices and tender roasted flavors, making it a satisfying meal that fits your nutritional goals.

NUTRITION

371kcal
Protein
40.4g
Fat
9.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

2 tbsp Whole Wheat Breadcrumbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the chopped zucchini, sliced red bell pepper, and red onion with half of the olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, pat the chicken breast dry with a paper towel. Sprinkle both sides with salt, pepper, and garlic powder.

  • 5

    Lightly brush the chicken with the remaining olive oil, then evenly coat with whole wheat breadcrumbs for a crispy texture.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until a crispy golden crust forms and the internal temperature reaches 165°F (74°C).

  • 7

    Once the chicken is done, slice it if desired and serve alongside the roasted vegetables.