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 a deliciously balanced meal of tender, pan-seared chicken coated in a light almond flour and fresh herb crust, paired with a colorful medley of roasted vegetables. This dish is bright, satisfying, and perfect for any meal of the day.

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NUTRITION

423kcal
Protein
56.1g
Fat
15.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, mix the almond flour with the chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the herb-almond flour mixture.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken breast for 2-3 minutes on each side until a golden crust forms.

  • 5

    Transfer the seared chicken to a baking sheet and finish cooking in the preheated oven for 8-10 minutes or until the internal temperature reaches 165°F.

  • 6

    While the chicken is in the oven, chop the red bell pepper, zucchini, and red onion. Toss the vegetables with a little olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a separate baking tray and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Slice the chicken and serve alongside the roasted vegetables for a balanced, protein-packed 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

Savor a deliciously balanced meal of tender, pan-seared chicken coated in a light almond flour and fresh herb crust, paired with a colorful medley of roasted vegetables. This dish is bright, satisfying, and perfect for any meal of the day.

NUTRITION

423kcal
Protein
56.1g
Fat
15.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, mix the almond flour with the chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the herb-almond flour mixture.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken breast for 2-3 minutes on each side until a golden crust forms.

  • 5

    Transfer the seared chicken to a baking sheet and finish cooking in the preheated oven for 8-10 minutes or until the internal temperature reaches 165°F.

  • 6

    While the chicken is in the oven, chop the red bell pepper, zucchini, and red onion. Toss the vegetables with a little olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a separate baking tray and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Slice the chicken and serve alongside the roasted vegetables for a balanced, protein-packed meal.