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 perfectly pan-seared chicken breast with a light herb and almond flour crust paired with a vibrant medley of roasted vegetables. This dish balances succulent protein and crisp roasted flavors with a hint of zesty herbs, making it a satisfying yet clean meal option.

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NUTRITION

490kcal
Protein
43.3g
Fat
25.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season lightly with salt and pepper.

  • 2

    In a shallow dish, mix almond flour, chopped fresh herbs, and garlic powder.

  • 3

    Lightly coat the chicken breast with the almond flour mixture to form a herb crust.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes per side until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss broccoli, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables. Enjoy your nutritious, flavor-packed meal!

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 perfectly pan-seared chicken breast with a light herb and almond flour crust paired with a vibrant medley of roasted vegetables. This dish balances succulent protein and crisp roasted flavors with a hint of zesty herbs, making it a satisfying yet clean meal option.

NUTRITION

490kcal
Protein
43.3g
Fat
25.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels. Season lightly with salt and pepper.

  • 2

    In a shallow dish, mix almond flour, chopped fresh herbs, and garlic powder.

  • 3

    Lightly coat the chicken breast with the almond flour mixture to form a herb crust.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes per side until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss broccoli, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken breast and serve it alongside the roasted vegetables. Enjoy your nutritious, flavor-packed meal!