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 tender pan-seared chicken paired with a colorful medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and vibrant flavors, enhanced by a touch of almond flour for an extra crunch and a drizzle of olive oil that brings everything together.

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NUTRITION

485kcal
Protein
47g
Fat
25.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

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

2 Tbsp Almond Flour

1 Tbsp Olive Oil

Herbs & Spices (Garlic Powder, Rosemary, Thyme, Salt, Pepper)

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a shallow dish, mix the almond flour with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 2

    Coat the chicken breast evenly with the almond flour-herb mixture, pressing gently to adhere.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, or until the crust is golden and the chicken is cooked through.

  • 4

    While the chicken is searing, preheat the oven to 400°F. Toss the mixed vegetables with the remaining olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate the chicken alongside the vegetables. Serve immediately and enjoy the blend of savory herb crust and fresh roasted flavors.

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 tender pan-seared chicken paired with a colorful medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and vibrant flavors, enhanced by a touch of almond flour for an extra crunch and a drizzle of olive oil that brings everything together.

NUTRITION

485kcal
Protein
47g
Fat
25.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

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

2 Tbsp Almond Flour

1 Tbsp Olive Oil

Herbs & Spices (Garlic Powder, Rosemary, Thyme, Salt, Pepper)

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. In a shallow dish, mix the almond flour with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 2

    Coat the chicken breast evenly with the almond flour-herb mixture, pressing gently to adhere.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side, or until the crust is golden and the chicken is cooked through.

  • 4

    While the chicken is searing, preheat the oven to 400°F. Toss the mixed vegetables with the remaining olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 6

    Once the chicken is cooked and the vegetables are roasted, plate the chicken alongside the vegetables. Serve immediately and enjoy the blend of savory herb crust and fresh roasted flavors.