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

Enjoy a vibrant medley of roasted vegetables paired with a succulent herb-crusted chicken breast. The chicken is lightly seared to lock in moisture and flavor, then finished with a herby almond flour crust that provides a satisfying crunchy texture, complementing the tender, caramelized vegetables for a balanced meal.

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NUTRITION

353kcal
Protein
35.3g
Fat
16.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 cup Cherry Tomatoes (halved)

2 tsp Olive Oil

1 tbsp Almond Flour

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt and black pepper.

  • 2

    In a shallow dish, combine the almond flour with the mixed dried herbs.

  • 3

    Lightly coat the chicken breast in the almond flour mixture, pressing gently to adhere.

  • 4

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms and the chicken is cooked through. Remove from the pan and set aside.

  • 5

    Preheat your oven to 425°F. While the chicken rests, prepare the vegetables.

  • 6

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss them in a bowl with the remaining 1 tsp olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 15-20 minutes until tender and slightly caramelized around the edges.

  • 8

    Plate the seared chicken breast alongside a generous helping of roasted vegetables. Optionally, drizzle a bit of any leftover pan juices over the chicken for extra flavor.

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

Enjoy a vibrant medley of roasted vegetables paired with a succulent herb-crusted chicken breast. The chicken is lightly seared to lock in moisture and flavor, then finished with a herby almond flour crust that provides a satisfying crunchy texture, complementing the tender, caramelized vegetables for a balanced meal.

NUTRITION

353kcal
Protein
35.3g
Fat
16.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 cup Cherry Tomatoes (halved)

2 tsp Olive Oil

1 tbsp Almond Flour

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season both sides with salt and black pepper.

  • 2

    In a shallow dish, combine the almond flour with the mixed dried herbs.

  • 3

    Lightly coat the chicken breast in the almond flour mixture, pressing gently to adhere.

  • 4

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes on each side until a golden crust forms and the chicken is cooked through. Remove from the pan and set aside.

  • 5

    Preheat your oven to 425°F. While the chicken rests, prepare the vegetables.

  • 6

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss them in a bowl with the remaining 1 tsp olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 15-20 minutes until tender and slightly caramelized around the edges.

  • 8

    Plate the seared chicken breast alongside a generous helping of roasted vegetables. Optionally, drizzle a bit of any leftover pan juices over the chicken for extra flavor.