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 vibrant, wholesome dish featuring juicy pan-seared chicken breast encrusted with aromatic herbs and almond flour, paired with a medley of roasted vegetables. The dish offers a satisfying crunch and bright flavors that make for a nutritious and balanced meal, perfect for a dinner that fuels your body without compromising on taste.

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NUTRITION

455kcal
Protein
58.7g
Fat
15.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Almond Flour

2 tablespoons Fresh Parsley (chopped)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh parsley.

  • 2

    In a shallow dish, combine almond flour, the remaining parsley, and minced garlic to create the herb crust.

  • 3

    Dredge the chicken breast in the almond flour mixture, pressing gently to adhere the coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast.

  • 5

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

  • 6

    While the chicken is cooking, preheat your oven to 425°F and chop the zucchini, red bell pepper, and carrot into bite-sized pieces.

  • 7

    Place the vegetables on a baking sheet, lightly drizzle with olive oil, season with salt and pepper, and toss to combine.

  • 8

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 9

    Slice the chicken breast and serve alongside the roasted vegetables for a well-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

Savor this vibrant, wholesome dish featuring juicy pan-seared chicken breast encrusted with aromatic herbs and almond flour, paired with a medley of roasted vegetables. The dish offers a satisfying crunch and bright flavors that make for a nutritious and balanced meal, perfect for a dinner that fuels your body without compromising on taste.

NUTRITION

455kcal
Protein
58.7g
Fat
15.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Almond Flour

2 tablespoons Fresh Parsley (chopped)

1 clove Garlic (minced)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh parsley.

  • 2

    In a shallow dish, combine almond flour, the remaining parsley, and minced garlic to create the herb crust.

  • 3

    Dredge the chicken breast in the almond flour mixture, pressing gently to adhere the coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken breast.

  • 5

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

  • 6

    While the chicken is cooking, preheat your oven to 425°F and chop the zucchini, red bell pepper, and carrot into bite-sized pieces.

  • 7

    Place the vegetables on a baking sheet, lightly drizzle with olive oil, season with salt and pepper, and toss to combine.

  • 8

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 9

    Slice the chicken breast and serve alongside the roasted vegetables for a well-balanced, herb-infused meal.