Herb-Crusted Chicken with Garlic Sautéed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Garlic Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Garlic Sautéed Zucchini

Enjoy tender, herb-crusted chicken paired with garlicky sautéed zucchini in a light and flavorful dish. The crunch of the almond flour coating on the chicken complements the aromatic herbs and the freshness of zucchini, making for a satisfying and balanced meal perfect for any time of the day.

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NUTRITION

477kcal
Protein
49g
Fat
26.6g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 Tbsp Olive Oil

2 Tbsp Almond Flour

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add half of the olive oil.

  • 2

    Season the chicken breast with salt and pepper. In a shallow plate, mix almond flour with chopped rosemary and thyme.

  • 3

    Coat the chicken breast evenly in the almond flour-herb mixture.

  • 4

    Sear the chicken breast in the skillet for about 4-5 minutes per side until it develops a golden crust, then lower the heat and cover, cooking until the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken cooks, slice the zucchini into rounds or half-moons. In a separate pan, heat the remaining olive oil over medium heat.

  • 6

    Add the minced garlic to the zucchini pan and sauté for about 30 seconds until fragrant, then add the zucchini. Season lightly with salt and pepper.

  • 7

    Cook the zucchini for 3-4 minutes until slightly tender but still crisp.

  • 8

    Plate the herb-crusted chicken alongside the garlic sautéed zucchini and serve immediately.

Herb-Crusted Chicken with Garlic Sautéed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Garlic Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Garlic Sautéed Zucchini

Enjoy tender, herb-crusted chicken paired with garlicky sautéed zucchini in a light and flavorful dish. The crunch of the almond flour coating on the chicken complements the aromatic herbs and the freshness of zucchini, making for a satisfying and balanced meal perfect for any time of the day.

NUTRITION

477kcal
Protein
49g
Fat
26.6g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 Tbsp Olive Oil

2 Tbsp Almond Flour

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add half of the olive oil.

  • 2

    Season the chicken breast with salt and pepper. In a shallow plate, mix almond flour with chopped rosemary and thyme.

  • 3

    Coat the chicken breast evenly in the almond flour-herb mixture.

  • 4

    Sear the chicken breast in the skillet for about 4-5 minutes per side until it develops a golden crust, then lower the heat and cover, cooking until the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken cooks, slice the zucchini into rounds or half-moons. In a separate pan, heat the remaining olive oil over medium heat.

  • 6

    Add the minced garlic to the zucchini pan and sauté for about 30 seconds until fragrant, then add the zucchini. Season lightly with salt and pepper.

  • 7

    Cook the zucchini for 3-4 minutes until slightly tender but still crisp.

  • 8

    Plate the herb-crusted chicken alongside the garlic sautéed zucchini and serve immediately.