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 plate of perfectly pan-seared chicken with a crunchy herb and almond flour crust, paired with a medley of roasted seasonal vegetables. This dish offers a delightful combination of savory flavors, aromatic herbs, and a variety of textures that make every bite satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
42.7g
Fat
25.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 cup Mixed Vegetables (Bell Peppers & Zucchini)

1/2 tbsp Olive Oil

1 tsp Mixed Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Coat the chicken in almond flour mixed with the mixed herbs.

  • 3

    Heat a non-stick skillet over medium heat with a small drizzle of olive oil. Sear the chicken on each side for about 4-5 minutes until golden and cooked through.

  • 4

    Meanwhile, preheat your oven’s broiler or set aside a separate pan for roasting the vegetables.

  • 5

    Toss the mixed vegetables with a pinch of salt, pepper, and a tiny drizzle of olive oil. Roast in the oven at 400°F for about 10-12 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken with the roasted vegetables on the side. Garnish with additional fresh herbs if desired 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 vibrant plate of perfectly pan-seared chicken with a crunchy herb and almond flour crust, paired with a medley of roasted seasonal vegetables. This dish offers a delightful combination of savory flavors, aromatic herbs, and a variety of textures that make every bite satisfying.

NUTRITION

447kcal
Protein
42.7g
Fat
25.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 cup Mixed Vegetables (Bell Peppers & Zucchini)

1/2 tbsp Olive Oil

1 tsp Mixed Herbs

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Coat the chicken in almond flour mixed with the mixed herbs.

  • 3

    Heat a non-stick skillet over medium heat with a small drizzle of olive oil. Sear the chicken on each side for about 4-5 minutes until golden and cooked through.

  • 4

    Meanwhile, preheat your oven’s broiler or set aside a separate pan for roasting the vegetables.

  • 5

    Toss the mixed vegetables with a pinch of salt, pepper, and a tiny drizzle of olive oil. Roast in the oven at 400°F for about 10-12 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken with the roasted vegetables on the side. Garnish with additional fresh herbs if desired before serving.