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 perfectly pan-seared chicken breast encrusted with fragrant herbs and a light almond flour coating, paired with a vibrant medley of roasted broccoli, carrots, and zucchini. This dish offers a satisfying balance of lean protein and nutrient-rich vegetables with a touch of olive oil for richness, embodying clean eating without sacrificing flavor.

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NUTRITION

410kcal
Protein
44.2g
Fat
20.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup sliced Zucchini

1 tbsp Olive Oil

1 tbsp Almond Flour

1 tsp Dried Herbs (thyme, rosemary, oregano)

Salt and Pepper (to taste)

1 tsp Lemon Zest

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and lemon zest.

  • 2

    Lightly coat the chicken with almond flour mixed with dried herbs, ensuring an even herb crust.

  • 3

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken breast and pan-sear for 4-5 minutes per side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Toss chopped broccoli, sliced carrots, and zucchini with a drizzle of olive oil, and a pinch of salt and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the chicken, serve with a portion of the roasted vegetables, and enjoy your balanced 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

Savor a perfectly pan-seared chicken breast encrusted with fragrant herbs and a light almond flour coating, paired with a vibrant medley of roasted broccoli, carrots, and zucchini. This dish offers a satisfying balance of lean protein and nutrient-rich vegetables with a touch of olive oil for richness, embodying clean eating without sacrificing flavor.

NUTRITION

410kcal
Protein
44.2g
Fat
20.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup sliced Zucchini

1 tbsp Olive Oil

1 tbsp Almond Flour

1 tsp Dried Herbs (thyme, rosemary, oregano)

Salt and Pepper (to taste)

1 tsp Lemon Zest

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and lemon zest.

  • 2

    Lightly coat the chicken with almond flour mixed with dried herbs, ensuring an even herb crust.

  • 3

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken breast and pan-sear for 4-5 minutes per side until golden and cooked through.

  • 4

    While the chicken cooks, preheat your oven to 425°F.

  • 5

    Toss chopped broccoli, sliced carrots, and zucchini with a drizzle of olive oil, and a pinch of salt and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the chicken, serve with a portion of the roasted vegetables, and enjoy your balanced meal.