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 a perfectly pan-seared chicken breast with a delicate herb crust, paired with a vibrant medley of roasted vegetables. This balanced dish offers a satisfying crunch from an almond flour coating, while fresh herbs create an aromatic finish that elevates the natural flavors of the chicken and veggies.

Try 7 days free, then $12.99 / mo.

NUTRITION

337kcal
Protein
37.7g
Fat
14g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tbsp Almond Flour

1 tsp Extra Virgin Olive Oil

1.5 cups Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel.

  • 2

    In a shallow dish, combine almond flour, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 3

    Lightly press the chicken breast into the almond flour mixture, ensuring an even coating on both sides.

  • 4

    Heat extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the chicken breast for about 4-5 minutes on each side until the crust becomes golden and the chicken is cooked through.

  • 6

    While the chicken cooks, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast for about 12-15 minutes, or until tender and slightly charred.

  • 8

    Slice the chicken and serve alongside the roasted vegetables.

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 a perfectly pan-seared chicken breast with a delicate herb crust, paired with a vibrant medley of roasted vegetables. This balanced dish offers a satisfying crunch from an almond flour coating, while fresh herbs create an aromatic finish that elevates the natural flavors of the chicken and veggies.

NUTRITION

337kcal
Protein
37.7g
Fat
14g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tbsp Almond Flour

1 tsp Extra Virgin Olive Oil

1.5 cups Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel.

  • 2

    In a shallow dish, combine almond flour, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 3

    Lightly press the chicken breast into the almond flour mixture, ensuring an even coating on both sides.

  • 4

    Heat extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the chicken breast for about 4-5 minutes on each side until the crust becomes golden and the chicken is cooked through.

  • 6

    While the chicken cooks, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast for about 12-15 minutes, or until tender and slightly charred.

  • 8

    Slice the chicken and serve alongside the roasted vegetables.