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 succulent pan seared chicken breast with a crunchy herb and almond flour crust, paired with a medley of roasted bell peppers and zucchini. The combination of aromatic herbs and the natural sweetness of the vegetables makes this meal both nutritious and bursting with flavor.

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NUTRITION

389kcal
Protein
47.9g
Fat
14.8g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 tsp Olive Oil

1/2 cup Bell Pepper

1/2 medium Zucchini

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell pepper and sliced zucchini with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

  • 2

    Place the vegetables in the oven and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, pat the chicken breast dry. In a shallow dish, combine the almond flour, chopped fresh herbs, minced garlic, salt, and pepper.

  • 4

    Coat the chicken breast evenly with the herb and almond flour mixture.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear it for about 4-5 minutes per side until you achieve a golden crust and the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.

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 succulent pan seared chicken breast with a crunchy herb and almond flour crust, paired with a medley of roasted bell peppers and zucchini. The combination of aromatic herbs and the natural sweetness of the vegetables makes this meal both nutritious and bursting with flavor.

NUTRITION

389kcal
Protein
47.9g
Fat
14.8g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 tsp Olive Oil

1/2 cup Bell Pepper

1/2 medium Zucchini

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell pepper and sliced zucchini with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

  • 2

    Place the vegetables in the oven and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, pat the chicken breast dry. In a shallow dish, combine the almond flour, chopped fresh herbs, minced garlic, salt, and pepper.

  • 4

    Coat the chicken breast evenly with the herb and almond flour mixture.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear it for about 4-5 minutes per side until you achieve a golden crust and the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.