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 delightful dish featuring a juicy pan-seared chicken breast enveloped in a fragrant herb crust, paired with perfectly roasted broccoli and carrots drizzled with olive oil. A balanced meal that's vibrant, satisfying, and full of fresh, clean flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
39.3g
Fat
20.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Almond Flour

1 cup Broccoli

1 medium Carrot

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Lightly press the chicken breast into the almond herb mixture to form an even crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add a splash of olive oil.

  • 5

    Sear the chicken breast for 3-4 minutes per side until golden brown and cooked through.

  • 6

    While the chicken cooks, preheat your oven to 425°F.

  • 7

    Toss broccoli and carrot (cut into bite-sized pieces) with the remaining olive oil, salt, and pepper on a baking sheet.

  • 8

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 9

    Plate the 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 this delightful dish featuring a juicy pan-seared chicken breast enveloped in a fragrant herb crust, paired with perfectly roasted broccoli and carrots drizzled with olive oil. A balanced meal that's vibrant, satisfying, and full of fresh, clean flavors.

NUTRITION

396kcal
Protein
39.3g
Fat
20.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Almond Flour

1 cup Broccoli

1 medium Carrot

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

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 almond flour and mixed dried herbs.

  • 3

    Lightly press the chicken breast into the almond herb mixture to form an even crust.

  • 4

    Heat a non-stick skillet over medium-high heat and add a splash of olive oil.

  • 5

    Sear the chicken breast for 3-4 minutes per side until golden brown and cooked through.

  • 6

    While the chicken cooks, preheat your oven to 425°F.

  • 7

    Toss broccoli and carrot (cut into bite-sized pieces) with the remaining olive oil, salt, and pepper on a baking sheet.

  • 8

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 9

    Plate the chicken alongside the roasted vegetables and serve immediately.