Herb-Crusted Pan Seared Chicken with Rainbow Peppers

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

Herb-Crusted Pan Seared Chicken with Rainbow Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Rainbow Peppers

Savor tender, pan-seared chicken breast encrusted with a fragrant blend of herbs and whole wheat breadcrumbs, accompanied by vibrant, sautéed rainbow bell peppers. This dish offers a delightful mix of savory, crispy, and fresh flavors that illuminate your plate.

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NUTRITION

444kcal
Protein
45.3g
Fat
19.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Rainbow Bell Peppers (chopped)

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with the chopped fresh herbs and minced garlic.

  • 3

    Lightly coat the chicken breast with a bit of olive oil, then press it into the breadcrumb-herb mixture to form a crust.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 5

    Place the chicken in the skillet and cook for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken cooks, add the chopped rainbow bell peppers to the skillet and sauté for 3-4 minutes until they are tender-crisp.

  • 7

    Once the chicken is cooked, remove from heat and serve alongside the sautéed peppers.

Herb-Crusted Pan Seared Chicken with Rainbow Peppers

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

Herb-Crusted Pan Seared Chicken with Rainbow Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Rainbow Peppers

Savor tender, pan-seared chicken breast encrusted with a fragrant blend of herbs and whole wheat breadcrumbs, accompanied by vibrant, sautéed rainbow bell peppers. This dish offers a delightful mix of savory, crispy, and fresh flavors that illuminate your plate.

NUTRITION

444kcal
Protein
45.3g
Fat
19.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Rainbow Bell Peppers (chopped)

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with the chopped fresh herbs and minced garlic.

  • 3

    Lightly coat the chicken breast with a bit of olive oil, then press it into the breadcrumb-herb mixture to form a crust.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 5

    Place the chicken in the skillet and cook for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken cooks, add the chopped rainbow bell peppers to the skillet and sauté for 3-4 minutes until they are tender-crisp.

  • 7

    Once the chicken is cooked, remove from heat and serve alongside the sautéed peppers.