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 vibrant, nutrient-packed meal featuring tender pan-seared chicken breast with a delicate herb-almond flour crust, paired with a colorful medley of roasted red bell pepper, zucchini, and broccoli. This dish shines with fresh herbs and a drizzle of olive oil, balancing lean protein with crisp, roasted vegetables for a deliciously satisfying dinner.

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NUTRITION

336kcal
Protein
37.5g
Fat
12.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Almond Flour

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli Florets

1 tsp Fresh Herbs (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a pinch of fresh herbs.

  • 2

    Lightly coat the chicken with almond flour to create a delicate herb crust.

  • 3

    Heat the olive oil in a pan over medium-high heat and add the chicken breast, searing for 3-4 minutes on each side until golden and cooked through.

  • 4

    Preheat the oven to 400°F. Toss the red bell pepper (cut into strips), zucchini slices, and broccoli florets with a little extra olive oil, salt, pepper, and herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly charred.

  • 6

    Plate the chicken alongside the roasted vegetables and garnish with additional fresh herbs if desired.

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 vibrant, nutrient-packed meal featuring tender pan-seared chicken breast with a delicate herb-almond flour crust, paired with a colorful medley of roasted red bell pepper, zucchini, and broccoli. This dish shines with fresh herbs and a drizzle of olive oil, balancing lean protein with crisp, roasted vegetables for a deliciously satisfying dinner.

NUTRITION

336kcal
Protein
37.5g
Fat
12.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Almond Flour

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli Florets

1 tsp Fresh Herbs (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a pinch of fresh herbs.

  • 2

    Lightly coat the chicken with almond flour to create a delicate herb crust.

  • 3

    Heat the olive oil in a pan over medium-high heat and add the chicken breast, searing for 3-4 minutes on each side until golden and cooked through.

  • 4

    Preheat the oven to 400°F. Toss the red bell pepper (cut into strips), zucchini slices, and broccoli florets with a little extra olive oil, salt, pepper, and herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly charred.

  • 6

    Plate the chicken alongside the roasted vegetables and garnish with additional fresh herbs if desired.