YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Savor a delightful mix of herb-crusted chicken paired with roasted vegetables that bring vibrant color and texture to your plate. This dish features tender, pan-seared chicken enhanced with a light almond flour crust and a medley of zucchini, red bell pepper, and cherry tomatoes, all brought together with a hint of olive oil for a perfectly balanced meal.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
1 cup sliced Zucchini
1 cup chopped Red Bell Pepper
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
PREPARATION
Pat the chicken breast dry and season lightly with salt, pepper, and your favorite herbs (such as thyme and rosemary).
Dredge the chicken in almond flour, ensuring an even, light coating.
Heat a skillet over medium-high heat and add the olive oil.
Place the chicken in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.
Meanwhile, preheat your oven to 425°F (220°C).
On a baking sheet, toss the zucchini, red bell pepper, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil if desired.
Roast the vegetables in the oven for about 10-12 minutes until tender and slightly caramelized.
Plate the chicken alongside the roasted vegetables and serve warm.