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 light yet satisfying dish featuring a beautifully herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seared to lock in juices and coated with a delicate almond flour crust, while the vibrant bell pepper, zucchini, and broccoli are roasted with extra virgin olive oil and fresh herbs to enhance their natural sweetness.

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NUTRITION

354kcal
Protein
36.5g
Fat
19.2g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Unsweetened Almond Flour

3 tsp Extra Virgin Olive Oil

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Broccoli

1 tsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour with mixed fresh herbs. Dredge the chicken breast in the mixture, pressing lightly to ensure the coating adheres.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms. Transfer to a plate.

  • 4

    Preheat your oven to 400°F. In a bowl, toss the red bell pepper, zucchini, and broccoli with the remaining 2 tsp of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

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

  • 6

    Slice the pan-seared chicken breast and serve alongside the roasted vegetables, drizzling any remaining pan juices over the top.

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 light yet satisfying dish featuring a beautifully herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seared to lock in juices and coated with a delicate almond flour crust, while the vibrant bell pepper, zucchini, and broccoli are roasted with extra virgin olive oil and fresh herbs to enhance their natural sweetness.

NUTRITION

354kcal
Protein
36.5g
Fat
19.2g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Unsweetened Almond Flour

3 tsp Extra Virgin Olive Oil

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Broccoli

1 tsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour with mixed fresh herbs. Dredge the chicken breast in the mixture, pressing lightly to ensure the coating adheres.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms. Transfer to a plate.

  • 4

    Preheat your oven to 400°F. In a bowl, toss the red bell pepper, zucchini, and broccoli with the remaining 2 tsp of olive oil, a pinch of salt, and additional herbs if desired.

  • 5

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

  • 6

    Slice the pan-seared chicken breast and serve alongside the roasted vegetables, drizzling any remaining pan juices over the top.