YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a vibrant meal featuring tender pan seared chicken breast with a light, herb-infused almond flour crust paired with a medley of roasted vegetables. This dish offers a perfect balance of protein and wholesome veggies, accented with fragrant herbs and a hint of olive oil, making it an ideal choice for a healthy and flavorful dinner.
INGREDIENTS
6 ounces Chicken Breast
2 tablespoons Almond Flour
1/2 cup sliced Zucchini
1/2 cup chopped Red Bell Pepper
1/2 cup Cherry Tomatoes
1/4 cup chopped Red Onion
1 teaspoon Olive Oil
1 tablespoon Fresh Herbs (Parsley & Thyme)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season lightly with salt and black pepper.
In a shallow dish, combine the almond flour, chopped fresh herbs, and a pinch of salt and pepper.
Press the chicken breast into the almond flour mixture to coat evenly on all sides.
Heat a non-stick skillet over medium-high heat with the olive oil.
Sear the chicken breast for 2-3 minutes per side until a golden crust forms.
Meanwhile, prepare the vegetables: toss sliced zucchini, chopped red bell pepper, cherry tomatoes, and red onion with a sprinkle of salt, pepper, and a drizzle of olive oil if desired.
Arrange the vegetables on a baking sheet and roast in the preheated oven for about 10-12 minutes or until tender and slightly caramelized.
If needed, finish the chicken in the oven for an additional 5-7 minutes until the internal temperature reaches 165°F.
Slice the chicken and serve it over the roasted vegetables.