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 vibrant and savory dish featuring a juicy, pan-seared chicken breast encrusted with fragrant herbs and whole wheat breadcrumbs, paired with a colorful medley of roasted vegetables. This dish balances lean protein with the natural goodness of freshly roasted produce, accented by a delicate drizzle of olive oil for a hint of richness.

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NUTRITION

343kcal
Protein
39.6g
Fat
11.9g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Whole Wheat Breadcrumbs

0.5 tablespoon Olive Oil

0.5 medium Zucchini

0.5 cup Broccoli

0.5 medium Carrot

1 tablespoon Mixed Fresh Herbs (Thyme and Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    In a small bowl, combine the whole wheat breadcrumbs and fresh herbs.

  • 3

    Pat the chicken breast dry, then press the herb and breadcrumb mixture onto one side of the chicken to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 5

    Place the chicken, crust side down, into the skillet. Sear for 3-4 minutes until the crust is golden, then flip and cook for an additional 3 minutes.

  • 6

    Meanwhile, chop the zucchini, broccoli, and carrot into bite-size pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 10-12 minutes until they are tender and slightly caramelized.

  • 8

    Check the chicken’s internal temperature to reach 165°F. Once done, slice and serve the chicken alongside the roasted vegetables.

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 vibrant and savory dish featuring a juicy, pan-seared chicken breast encrusted with fragrant herbs and whole wheat breadcrumbs, paired with a colorful medley of roasted vegetables. This dish balances lean protein with the natural goodness of freshly roasted produce, accented by a delicate drizzle of olive oil for a hint of richness.

NUTRITION

343kcal
Protein
39.6g
Fat
11.9g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Whole Wheat Breadcrumbs

0.5 tablespoon Olive Oil

0.5 medium Zucchini

0.5 cup Broccoli

0.5 medium Carrot

1 tablespoon Mixed Fresh Herbs (Thyme and Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    In a small bowl, combine the whole wheat breadcrumbs and fresh herbs.

  • 3

    Pat the chicken breast dry, then press the herb and breadcrumb mixture onto one side of the chicken to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 5

    Place the chicken, crust side down, into the skillet. Sear for 3-4 minutes until the crust is golden, then flip and cook for an additional 3 minutes.

  • 6

    Meanwhile, chop the zucchini, broccoli, and carrot into bite-size pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 10-12 minutes until they are tender and slightly caramelized.

  • 8

    Check the chicken’s internal temperature to reach 165°F. Once done, slice and serve the chicken alongside the roasted vegetables.