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 well-balanced dish featuring a succulent, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This plate offers a delightful crunch from almond flour crust mixed with fresh herbs, and perfectly roasted broccoli, carrots, and zucchini, delivering a satisfying blend of savory flavors and wholesome textures.

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NUTRITION

402kcal
Protein
43.5g
Fat
16.4g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

2 tbsp Fresh Mixed Herbs (Parsley, Thyme, Rosemary)

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1/2 cup Zucchini

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    In a shallow dish, mix almond flour with chopped fresh herbs.

  • 3

    Lightly season the chicken with salt and pepper, then press it into the almond flour and herb mixture until evenly coated.

  • 4

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

  • 5

    Sear the chicken breast for about 3-4 minutes on each side until golden brown and cooked through.

  • 6

    Preheat the oven to 400°F. Meanwhile, chop broccoli into florets, slice the carrot into sticks, and dice the zucchini.

  • 7

    Place the vegetables on a baking sheet, toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 8

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly crispy on the edges.

  • 9

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced, flavorful meal!

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 well-balanced dish featuring a succulent, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This plate offers a delightful crunch from almond flour crust mixed with fresh herbs, and perfectly roasted broccoli, carrots, and zucchini, delivering a satisfying blend of savory flavors and wholesome textures.

NUTRITION

402kcal
Protein
43.5g
Fat
16.4g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

2 tbsp Fresh Mixed Herbs (Parsley, Thyme, Rosemary)

1 tsp Olive Oil

1 cup Broccoli

1 medium Carrot

1/2 cup Zucchini

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    In a shallow dish, mix almond flour with chopped fresh herbs.

  • 3

    Lightly season the chicken with salt and pepper, then press it into the almond flour and herb mixture until evenly coated.

  • 4

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

  • 5

    Sear the chicken breast for about 3-4 minutes on each side until golden brown and cooked through.

  • 6

    Preheat the oven to 400°F. Meanwhile, chop broccoli into florets, slice the carrot into sticks, and dice the zucchini.

  • 7

    Place the vegetables on a baking sheet, toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 8

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly crispy on the edges.

  • 9

    Slice the chicken breast and serve alongside the roasted vegetables. Enjoy your balanced, flavorful meal!