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 dish featuring a perfectly pan-seared chicken breast encrusted with aromatic herbs and a light coating of whole grain breadcrumbs, paired with a medley of roasted bell pepper, zucchini, and red onion. This vibrant plate is a celebration of textures and flavors, delivering a balanced mix of lean protein, fresh garden vegetables, and a hint of savory crunch.

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NUTRITION

357kcal
Protein
30.5g
Fat
16.4g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Whole Grain Breadcrumbs

1 tablespoon Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    Coat the chicken breast evenly with the mixed fresh herbs and then press it into the whole grain breadcrumbs to form a thin crust.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the chopped red bell pepper, zucchini, and red onion in a small amount of olive oil, and season with a pinch of salt and extra herbs if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Plate the herb-crusted chicken 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 dish featuring a perfectly pan-seared chicken breast encrusted with aromatic herbs and a light coating of whole grain breadcrumbs, paired with a medley of roasted bell pepper, zucchini, and red onion. This vibrant plate is a celebration of textures and flavors, delivering a balanced mix of lean protein, fresh garden vegetables, and a hint of savory crunch.

NUTRITION

357kcal
Protein
30.5g
Fat
16.4g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Whole Grain Breadcrumbs

1 tablespoon Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    Coat the chicken breast evenly with the mixed fresh herbs and then press it into the whole grain breadcrumbs to form a thin crust.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the chopped red bell pepper, zucchini, and red onion in a small amount of olive oil, and season with a pinch of salt and extra herbs if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.