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 tender, juicy chicken breast perfectly seared with a fragrant herb and almond crust, served alongside a colorful medley of roasted vegetables drizzled with olive oil. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome meal at any time of day.

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NUTRITION

339kcal
Protein
36g
Fat
17.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Peppers, Zucchini)

2 tsp Olive Oil

2 tbsp Almond Meal with Herbs

1 tbsp Fresh Herbs (Parsley, Thyme)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond meal with finely chopped fresh herbs.

  • 3

    Press the herb-almond mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until golden and cooked through.

  • 5

    Meanwhile, toss the mixed vegetables with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

    Roast the vegetables in an oven preheated to 400°F for 10-12 minutes, or until tender with slight caramelization.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.

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 tender, juicy chicken breast perfectly seared with a fragrant herb and almond crust, served alongside a colorful medley of roasted vegetables drizzled with olive oil. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome meal at any time of day.

NUTRITION

339kcal
Protein
36g
Fat
17.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Peppers, Zucchini)

2 tsp Olive Oil

2 tbsp Almond Meal with Herbs

1 tbsp Fresh Herbs (Parsley, Thyme)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond meal with finely chopped fresh herbs.

  • 3

    Press the herb-almond mixture onto both sides of the chicken breast to form a crust.

  • 4

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until golden and cooked through.

  • 5

    Meanwhile, toss the mixed vegetables with the remaining 1 tsp of olive oil, salt, and pepper.

  • 6

    Roast the vegetables in an oven preheated to 400°F for 10-12 minutes, or until tender with slight caramelization.

  • 7

    Plate the pan-seared chicken alongside the roasted vegetables and serve immediately.