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 this succulent chicken breast featuring a light herb crust that adds a burst of aromatic flavor, perfectly paired with a medley of roasted, colorful vegetables. The dish delivers a harmonious balance of lean protein and nutrient-packed veggies, drizzled with a hint of olive oil to enhance every bite.

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NUTRITION

483kcal
Protein
50g
Fat
24g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

150 g Chicken Breast

1 tbsp Almond Flour

1 cup Mixed Vegetables

1 tbsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a shallow dish, combine the almond flour with a mix of dried herbs such as thyme, rosemary, garlic powder, salt and pepper.

  • 2

    Lightly dredge the chicken breast in the almond flour-herb mixture, ensuring an even coating on all sides.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes or until tender and lightly charred on the edges.

  • 6

    Plate the chicken breast alongside the roasted vegetables. Drizzle any remaining pan juices over the chicken and vegetables for extra flavor. 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 this succulent chicken breast featuring a light herb crust that adds a burst of aromatic flavor, perfectly paired with a medley of roasted, colorful vegetables. The dish delivers a harmonious balance of lean protein and nutrient-packed veggies, drizzled with a hint of olive oil to enhance every bite.

NUTRITION

483kcal
Protein
50g
Fat
24g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

150 g Chicken Breast

1 tbsp Almond Flour

1 cup Mixed Vegetables

1 tbsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a shallow dish, combine the almond flour with a mix of dried herbs such as thyme, rosemary, garlic powder, salt and pepper.

  • 2

    Lightly dredge the chicken breast in the almond flour-herb mixture, ensuring an even coating on all sides.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes or until tender and lightly charred on the edges.

  • 6

    Plate the chicken breast alongside the roasted vegetables. Drizzle any remaining pan juices over the chicken and vegetables for extra flavor. Serve immediately.