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 savory, protein-packed dish featuring tender chicken breast lightly coated in a fragrant herb-almond crust, perfectly pan seared and paired with a colorful medley of roasted vegetables. The balance of fresh herbs, a hint of almond flour, and vibrant veggies creates a satisfying, wholesome meal.

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NUTRITION

292kcal
Protein
36.6g
Fat
11.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

2 tsp Olive Oil

1 tbsp Almond Flour

2 tbsp Mixed Fresh Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix almond flour, mixed fresh herbs, and garlic powder.

  • 3

    Lightly press the herb mixture onto the chicken breast to create a crust.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with the remaining teaspoon of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes, stirring halfway through, until tender and slightly charred.

  • 8

    Plate the chicken alongside the roasted vegetables and serve warm.

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 savory, protein-packed dish featuring tender chicken breast lightly coated in a fragrant herb-almond crust, perfectly pan seared and paired with a colorful medley of roasted vegetables. The balance of fresh herbs, a hint of almond flour, and vibrant veggies creates a satisfying, wholesome meal.

NUTRITION

292kcal
Protein
36.6g
Fat
11.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

2 tsp Olive Oil

1 tbsp Almond Flour

2 tbsp Mixed Fresh Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix almond flour, mixed fresh herbs, and garlic powder.

  • 3

    Lightly press the herb mixture onto the chicken breast to create a crust.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with the remaining teaspoon of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes, stirring halfway through, until tender and slightly charred.

  • 8

    Plate the chicken alongside the roasted vegetables and serve warm.