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 delightful fusion of flavors in this dish featuring tender, pan-seared chicken breast encrusted with aromatic herbs, perfectly complemented by a colorful medley of roasted vegetables. The freshness of the herbs and the natural sweetness of the vegetables create a harmonious, satisfying meal that's both light and satisfying.

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NUTRITION

432kcal
Protein
36g
Fat
19g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine whole wheat breadcrumbs, chopped fresh herbs, and a pinch of salt and pepper. Press the chicken breast into the herb mixture to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil.

  • 4

    Place the herb-crusted chicken breast in the skillet and sear each side for about 3-4 minutes until golden brown. Reduce heat slightly and cook until the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables in the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

    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 delightful fusion of flavors in this dish featuring tender, pan-seared chicken breast encrusted with aromatic herbs, perfectly complemented by a colorful medley of roasted vegetables. The freshness of the herbs and the natural sweetness of the vegetables create a harmonious, satisfying meal that's both light and satisfying.

NUTRITION

432kcal
Protein
36g
Fat
19g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine whole wheat breadcrumbs, chopped fresh herbs, and a pinch of salt and pepper. Press the chicken breast into the herb mixture to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil.

  • 4

    Place the herb-crusted chicken breast in the skillet and sear each side for about 3-4 minutes until golden brown. Reduce heat slightly and cook until the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss the mixed vegetables in the remaining olive oil, salt, and pepper.

  • 6

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

  • 7

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