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 crisp, herb-infused crust on a juicy pan seared chicken breast, perfectly paired with a medley of tender roasted vegetables. This vibrant dish delivers a delightful balance of flavors and textures, making every bite both nourishing and satisfying.

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NUTRITION

462kcal
Protein
42g
Fat
21g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Assorted Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1/2 tablespoon Olive Oil

2 tablespoons Almond Flour

1 teaspoon Mixed Dried Herbs (Rosemary, Thyme, Oregano)

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed dried herbs.

  • 2

    Dredge the seasoned chicken in almond flour, ensuring a light and even coating.

  • 3

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

  • 4

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 7

    Plate the pan seared chicken 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 the crisp, herb-infused crust on a juicy pan seared chicken breast, perfectly paired with a medley of tender roasted vegetables. This vibrant dish delivers a delightful balance of flavors and textures, making every bite both nourishing and satisfying.

NUTRITION

462kcal
Protein
42g
Fat
21g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Assorted Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1/2 tablespoon Olive Oil

2 tablespoons Almond Flour

1 teaspoon Mixed Dried Herbs (Rosemary, Thyme, Oregano)

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed dried herbs.

  • 2

    Dredge the seasoned chicken in almond flour, ensuring a light and even coating.

  • 3

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

  • 4

    Sear the chicken breast for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 7

    Plate the pan seared chicken alongside the roasted vegetables and serve immediately.