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

Savor a beautifully pan seared chicken breast encrusted with a blend of whole-wheat breadcrumbs and fresh herbs, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein, heart-healthy fats, and complex carbohydrates, making it a wholesome option for any meal of the day.

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NUTRITION

473kcal
Protein
45.3g
Fat
19.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.25 cup Whole Wheat Breadcrumbs

0.5 tsp Fresh Rosemary

0.5 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

1 tbsp Olive Oil

1 cup Mixed Vegetables (Broccoli, Carrot, Zucchini)

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, fresh rosemary, and thyme.

  • 3

    Press the chicken breast into the breadcrumb mixture on both sides, ensuring an even coat.

  • 4

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast.

  • 5

    Pan sear the chicken for about 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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

Savor a beautifully pan seared chicken breast encrusted with a blend of whole-wheat breadcrumbs and fresh herbs, paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of lean protein, heart-healthy fats, and complex carbohydrates, making it a wholesome option for any meal of the day.

NUTRITION

473kcal
Protein
45.3g
Fat
19.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.25 cup Whole Wheat Breadcrumbs

0.5 tsp Fresh Rosemary

0.5 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

1 tbsp Olive Oil

1 cup Mixed Vegetables (Broccoli, Carrot, Zucchini)

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, fresh rosemary, and thyme.

  • 3

    Press the chicken breast into the breadcrumb mixture on both sides, ensuring an even coat.

  • 4

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast.

  • 5

    Pan sear the chicken for about 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve immediately.