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 succulent pan seared chicken breast accented with a light herb and almond flour crust, paired with a medley of roasted vegetables bursting with freshness. This balanced dish delivers a delightful combination of crisp textures and aromatic flavors, making it a nourishing choice for a wholesome dinner.

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NUTRITION

400kcal
Protein
37.2g
Fat
24.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

1 tablespoon Olive Oil

Fresh Herbs & Lemon Juice (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a squeeze of lemon juice.

  • 2

    Lightly coat the chicken with almond flour mixed with finely chopped fresh herbs such as rosemary and thyme.

  • 3

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the vegetables in a preheated oven at 425°F for about 15-20 minutes or until tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside the roasted vegetables. Garnish with a final drizzle of lemon juice and a sprinkle of fresh herbs before serving.

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 succulent pan seared chicken breast accented with a light herb and almond flour crust, paired with a medley of roasted vegetables bursting with freshness. This balanced dish delivers a delightful combination of crisp textures and aromatic flavors, making it a nourishing choice for a wholesome dinner.

NUTRITION

400kcal
Protein
37.2g
Fat
24.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

1 tablespoon Olive Oil

Fresh Herbs & Lemon Juice (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and a squeeze of lemon juice.

  • 2

    Lightly coat the chicken with almond flour mixed with finely chopped fresh herbs such as rosemary and thyme.

  • 3

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the vegetables in a preheated oven at 425°F for about 15-20 minutes or until tender and slightly caramelized.

  • 6

    Plate the seared chicken alongside the roasted vegetables. Garnish with a final drizzle of lemon juice and a sprinkle of fresh herbs before serving.