Herb-Crusted Chicken with Roasted Broccoli

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

Herb-Crusted Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Broccoli

Enjoy a crisp and savory herb-crusted chicken paired with tender roasted broccoli. This meal brings together succulent chicken with a fresh burst of rosemary and thyme, lightly coated in crunchy panko breadcrumbs, and complemented by vibrant, roasted broccoli for a balanced, delicious dinner.

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NUTRITION

390kcal
Protein
46.5g
Fat
10.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (150g)

1 tsp Olive Oil (4.5g)

2 tbsp Panko Breadcrumbs (15g)

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with paper towels and brush lightly with olive oil.

  • 3

    Combine the panko breadcrumbs with the mixed dried herbs in a small bowl.

  • 4

    Coat the chicken breast evenly with the herb-panko mixture, pressing gently to adhere.

  • 5

    Place the chicken on a baking sheet lined with parchment paper. Arrange the broccoli florets around the chicken.

  • 6

    Drizzle any remaining olive oil over the broccoli and season with a pinch of salt and pepper if desired.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden, and the broccoli is tender with slightly crispy edges.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted broccoli.

Herb-Crusted Chicken with Roasted Broccoli

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

Herb-Crusted Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Broccoli

Enjoy a crisp and savory herb-crusted chicken paired with tender roasted broccoli. This meal brings together succulent chicken with a fresh burst of rosemary and thyme, lightly coated in crunchy panko breadcrumbs, and complemented by vibrant, roasted broccoli for a balanced, delicious dinner.

NUTRITION

390kcal
Protein
46.5g
Fat
10.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (150g)

1 tsp Olive Oil (4.5g)

2 tbsp Panko Breadcrumbs (15g)

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with paper towels and brush lightly with olive oil.

  • 3

    Combine the panko breadcrumbs with the mixed dried herbs in a small bowl.

  • 4

    Coat the chicken breast evenly with the herb-panko mixture, pressing gently to adhere.

  • 5

    Place the chicken on a baking sheet lined with parchment paper. Arrange the broccoli florets around the chicken.

  • 6

    Drizzle any remaining olive oil over the broccoli and season with a pinch of salt and pepper if desired.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden, and the broccoli is tender with slightly crispy edges.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted broccoli.