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 beautifully balanced dish featuring a succulent, herb-crusted chicken breast seared to perfection and paired with a medley of roasted vegetables. The crispy almond flour herb coating adds texture and earthy flavor, while the colorful blend of broccoli, red bell pepper, and zucchini delivers a satisfying crunch and vibrant taste.

Try 7 days free, then $12.99 / mo.

NUTRITION

446kcal
Protein
51.3g
Fat
17.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

1 tsp Olive Oil

Salt & 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, mix almond flour with chopped fresh herbs, minced garlic, salt and pepper.

  • 3

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

  • 4

    Heat olive oil in a non-stick pan over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden brown and internal temperature reaches 165°F.

  • 5

    Preheat the oven to 425°F. While the chicken is resting, toss broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil onto a baking sheet.

  • 6

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly charred at the edges.

  • 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 a beautifully balanced dish featuring a succulent, herb-crusted chicken breast seared to perfection and paired with a medley of roasted vegetables. The crispy almond flour herb coating adds texture and earthy flavor, while the colorful blend of broccoli, red bell pepper, and zucchini delivers a satisfying crunch and vibrant taste.

NUTRITION

446kcal
Protein
51.3g
Fat
17.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix almond flour with chopped fresh herbs, minced garlic, salt and pepper.

  • 3

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

  • 4

    Heat olive oil in a non-stick pan over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden brown and internal temperature reaches 165°F.

  • 5

    Preheat the oven to 425°F. While the chicken is resting, toss broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil onto a baking sheet.

  • 6

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly charred at the edges.

  • 7

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