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 beautifully balanced meal featuring tender, pan-seared herb-crusted chicken accompanied by a medley of roasted vegetables. The almond flour crust adds a subtle nutty flavor while fresh herbs and spices infuse the dish with vibrant aromas, making it a delicious choice for a health-conscious dinner.

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NUTRITION

330kcal
Protein
39.4g
Fat
12.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine almond flour and finely chopped fresh herbs. Press the chicken breast into the herb mixture to coat evenly.

  • 3

    Heat olive oil in a skillet over medium-high heat until shimmering. Add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 5

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

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables. Serve warm and enjoy a balanced, herb-infused 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 beautifully balanced meal featuring tender, pan-seared herb-crusted chicken accompanied by a medley of roasted vegetables. The almond flour crust adds a subtle nutty flavor while fresh herbs and spices infuse the dish with vibrant aromas, making it a delicious choice for a health-conscious dinner.

NUTRITION

330kcal
Protein
39.4g
Fat
12.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine almond flour and finely chopped fresh herbs. Press the chicken breast into the herb mixture to coat evenly.

  • 3

    Heat olive oil in a skillet over medium-high heat until shimmering. Add the chicken breast and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 5

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

  • 6

    Plate the pan-seared chicken breast alongside the roasted vegetables. Serve warm and enjoy a balanced, herb-infused meal.