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 the delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The light almond meal crust offers a subtle crunch, while the mix of fresh zucchini and bell pepper, enhanced by olive oil and aromatic herbs, creates a meal that's both satisfying and nutrient-packed.

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NUTRITION

405kcal
Protein
37.6g
Fat
25.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Almond Meal

1 tablespoon Mixed Fresh Herbs

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a shallow dish, combine almond meal, mixed fresh herbs, and garlic powder.

  • 2

    Lightly coat the chicken breast with a drizzle of olive oil, then press both sides into the almond meal mixture to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the sliced zucchini and bell pepper with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and lightly charred.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and enjoy your nutrient-packed, herb-crusted 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 the delightful combination of a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The light almond meal crust offers a subtle crunch, while the mix of fresh zucchini and bell pepper, enhanced by olive oil and aromatic herbs, creates a meal that's both satisfying and nutrient-packed.

NUTRITION

405kcal
Protein
37.6g
Fat
25.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Almond Meal

1 tablespoon Mixed Fresh Herbs

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. In a shallow dish, combine almond meal, mixed fresh herbs, and garlic powder.

  • 2

    Lightly coat the chicken breast with a drizzle of olive oil, then press both sides into the almond meal mixture to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the sliced zucchini and bell pepper with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and lightly charred.

  • 6

    Plate the sliced chicken breast alongside the roasted vegetables and enjoy your nutrient-packed, herb-crusted meal.