Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup chopped Broccoli; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Zucchini; 1 tsp Olive Oil; 1 tbsp Almond Flour; 2 tbsp Chopped Fresh Herbs (Thyme & Rosemary); Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor tender, juicy chicken breast lightly seared with a fragrant herb crust, paired with a medley of roasted vegetables for a flavorful meal that's both satisfying and nutrient-rich.

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NUTRITION

Protein

39.3g

Fat

13.7g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1 tbsp Almond Flour

2 tbsp Chopped Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season lightly with salt and pepper.
2
In a small bowl, mix the almond flour and chopped fresh herbs to create the herb crust.
3
Press the herb mixture evenly onto both sides of the chicken breast.
4
Heat a non-stick pan over medium-high heat and add the olive oil.
5
Sear the chicken breast for about 3-4 minutes on each side until golden and cooked through.
6
While the chicken cooks, prepare the vegetables by combining broccoli, red bell pepper, and zucchini in a bowl. Season lightly with salt and pepper.
7
Place the vegetables on a baking tray and roast in a preheated oven at 400°F for 10-12 minutes or until tender.
8
Plate the herb-crusted chicken alongside a generous serving of roasted vegetables and serve immediately.