YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Enjoy a beautifully balanced dish featuring succulent, pan-seared chicken breast adorned with a crispy herb and almond flour crust, paired with a colorful medley of roasted vegetables drizzled with olive oil. This meal offers a delightful blend of textures and flavors, perfect for a nourishing dinner that supports your fitness and nutritional goals.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Almond Flour
1 tbsp Olive Oil
2 cups Mixed Vegetables
2 tbsp Fresh Herbs (Rosemary & Thyme)
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry with a paper towel. Season both sides with salt and pepper.
In a shallow dish, mix the almond flour with the chopped fresh herbs, additional salt, and pepper if desired.
Lightly coat the chicken breast with the almond flour-herb mixture, pressing it onto the surface to form an even crust.
Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes on each side until the crust is golden and the chicken is cooked through.
Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.
Serve the pan-seared herb crusted chicken alongside the roasted vegetables. Enjoy immediately.