Herb-Crusted Pan Seared Chicken with Garlic Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Garlic Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Garlic Roasted Broccoli

Enjoy tender pan-seared chicken breast with a crunchy almond flour herb crust, perfectly paired with garlicky roasted broccoli. A savory, balanced dish that brings together the freshness of herbs and the satisfying texture of a crispy coating.

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NUTRITION

501kcal
Protein
54.0g
Fat
24.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup Broccoli

1 tsp Olive Oil

1/4 cup Almond Flour

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix almond flour with the dried herbs. Press the chicken breast into the mixture to create an even crust on both sides.

  • 3

    Heat a non-stick skillet over medium heat with a drizzle of olive oil. Sear the chicken breast for about 5-6 minutes per side, or until cooked through and golden crust is formed.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli florets with a little olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet.

  • 5

    Roast the broccoli in the oven for 12-15 minutes until edges are crispy and tender.

  • 6

    Slice the chicken breast and serve alongside the garlic roasted broccoli.

Herb-Crusted Pan Seared Chicken with Garlic Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Garlic Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Garlic Roasted Broccoli

Enjoy tender pan-seared chicken breast with a crunchy almond flour herb crust, perfectly paired with garlicky roasted broccoli. A savory, balanced dish that brings together the freshness of herbs and the satisfying texture of a crispy coating.

NUTRITION

501kcal
Protein
54.0g
Fat
24.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 cup Broccoli

1 tsp Olive Oil

1/4 cup Almond Flour

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix almond flour with the dried herbs. Press the chicken breast into the mixture to create an even crust on both sides.

  • 3

    Heat a non-stick skillet over medium heat with a drizzle of olive oil. Sear the chicken breast for about 5-6 minutes per side, or until cooked through and golden crust is formed.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss the broccoli florets with a little olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet.

  • 5

    Roast the broccoli in the oven for 12-15 minutes until edges are crispy and tender.

  • 6

    Slice the chicken breast and serve alongside the garlic roasted broccoli.