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 wholesome, flavorful dinner featuring a succulent pan seared chicken breast encrusted with herbs and whole wheat breadcrumbs, served alongside a medley of roasted zucchini, red bell pepper, and red onion. The dish is finished with a drizzle of olive oil and aromatic fresh herbs for a satisfying balance of protein and vibrant vegetable goodness.

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NUTRITION

391kcal
Protein
35.7g
Fat
18.8g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Parsley & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Mix the whole wheat breadcrumbs with the chopped fresh herbs. Press the chicken breast into the mixture to coat one side thoroughly.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken, crusted-side down, and sear for about 4-5 minutes until golden and crispy.

  • 4

    Flip the chicken and reduce the heat to medium. Continue cooking until the internal temperature reaches 165°F, about another 4-5 minutes.

  • 5

    While the chicken is cooking, preheat the oven to 425°F. Toss the zucchini, red bell pepper, and red onion with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy the vibrant flavors and healthy balance!

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 wholesome, flavorful dinner featuring a succulent pan seared chicken breast encrusted with herbs and whole wheat breadcrumbs, served alongside a medley of roasted zucchini, red bell pepper, and red onion. The dish is finished with a drizzle of olive oil and aromatic fresh herbs for a satisfying balance of protein and vibrant vegetable goodness.

NUTRITION

391kcal
Protein
35.7g
Fat
18.8g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Parsley & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Mix the whole wheat breadcrumbs with the chopped fresh herbs. Press the chicken breast into the mixture to coat one side thoroughly.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken, crusted-side down, and sear for about 4-5 minutes until golden and crispy.

  • 4

    Flip the chicken and reduce the heat to medium. Continue cooking until the internal temperature reaches 165°F, about another 4-5 minutes.

  • 5

    While the chicken is cooking, preheat the oven to 425°F. Toss the zucchini, red bell pepper, and red onion with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring once halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy the vibrant flavors and healthy balance!