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 delightful balance of tender, pan-seared chicken breast coated with a fragrant herb and almond flour crust, accompanied by a vibrant medley of roasted vegetables drizzled lightly with olive oil. This dish delivers a satisfying blend of textures and flavors while meeting your nutritional goals.

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NUTRITION

337kcal
Protein
37g
Fat
15.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Tbsp Almond Flour

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

1 tsp Olive Oil

1 tsp Dried Herb Blend

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season lightly with salt, pepper, and the dried herb blend.

  • 2

    Lightly dredge the chicken in almond flour, ensuring an even coating on all sides.

  • 3

    Heat a skillet over medium-high heat and add a small amount of olive oil.

  • 4

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and lightly charred.

  • 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 delightful balance of tender, pan-seared chicken breast coated with a fragrant herb and almond flour crust, accompanied by a vibrant medley of roasted vegetables drizzled lightly with olive oil. This dish delivers a satisfying blend of textures and flavors while meeting your nutritional goals.

NUTRITION

337kcal
Protein
37g
Fat
15.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Tbsp Almond Flour

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

1 tsp Olive Oil

1 tsp Dried Herb Blend

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season lightly with salt, pepper, and the dried herb blend.

  • 2

    Lightly dredge the chicken in almond flour, ensuring an even coating on all sides.

  • 3

    Heat a skillet over medium-high heat and add a small amount of olive oil.

  • 4

    Place the chicken in the skillet and pan sear for about 4-5 minutes on each side until a golden crust forms and the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken is cooking, preheat your oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and lightly charred.

  • 7

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