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 well-balanced, flavorful dish featuring a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crispy, aromatic crust on the chicken enhances its juicy, tender interior, while the roasted vegetables offer a naturally sweet and satisfying contrast, making this meal an ideal choice for a wholesome, nutrient-packed dinner.

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NUTRITION

361kcal
Protein
41.6g
Fat
16.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup Broccoli (~78g)

1/2 cup Red Bell Pepper (~75g)

1/2 cup Zucchini (~65g)

1 tsp Olive Oil (~5g)

2 tbsp Almond Meal (~14g)

1 tsp Dried Herbs Mix

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper on both sides.

  • 2

    Combine the almond meal with the dried herbs mix. Press the chicken breast into the mixture to form a light crust on both sides.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side, or until the crust is golden and the interior reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the broccoli, red bell pepper, and zucchini with a sprinkle of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.

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 well-balanced, flavorful dish featuring a perfectly pan-seared herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crispy, aromatic crust on the chicken enhances its juicy, tender interior, while the roasted vegetables offer a naturally sweet and satisfying contrast, making this meal an ideal choice for a wholesome, nutrient-packed dinner.

NUTRITION

361kcal
Protein
41.6g
Fat
16.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup Broccoli (~78g)

1/2 cup Red Bell Pepper (~75g)

1/2 cup Zucchini (~65g)

1 tsp Olive Oil (~5g)

2 tbsp Almond Meal (~14g)

1 tsp Dried Herbs Mix

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper on both sides.

  • 2

    Combine the almond meal with the dried herbs mix. Press the chicken breast into the mixture to form a light crust on both sides.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side, or until the crust is golden and the interior reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the broccoli, red bell pepper, and zucchini with a sprinkle of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 6

    Plate the chicken breast alongside the roasted vegetables and serve immediately.