Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate featuring crispy herb-coated chicken paired with a colorful medley of roasted vegetables. The tender chicken is lightly coated in a blend of almond flour and fresh herbs, then pan-fried to a perfect golden crisp. Complemented by sweet red bell pepper, zucchini, red onion, and carrot, all roasted with a drizzle of olive oil, this dish is not only packed with flavor but is also a balanced, nutrient-dense meal.

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NUTRITION

443kcal
Protein
53.1g
Fat
17g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 medium Carrot

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a shallow dish, combine almond flour and chopped mixed fresh herbs.

  • 3

    Pat the chicken breast dry. Dip it first into the egg white, then coat evenly with the almond flour and herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes per side until a crispy crust forms.

  • 5

    While the chicken is searing, chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Finish cooking the chicken breast in the skillet if needed, ensuring it reaches an internal temperature of 165°F.

  • 8

    Plate the crispy chicken alongside the roasted rainbow vegetables. Serve warm and enjoy!

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate featuring crispy herb-coated chicken paired with a colorful medley of roasted vegetables. The tender chicken is lightly coated in a blend of almond flour and fresh herbs, then pan-fried to a perfect golden crisp. Complemented by sweet red bell pepper, zucchini, red onion, and carrot, all roasted with a drizzle of olive oil, this dish is not only packed with flavor but is also a balanced, nutrient-dense meal.

NUTRITION

443kcal
Protein
53.1g
Fat
17g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 medium Carrot

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a shallow dish, combine almond flour and chopped mixed fresh herbs.

  • 3

    Pat the chicken breast dry. Dip it first into the egg white, then coat evenly with the almond flour and herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes per side until a crispy crust forms.

  • 5

    While the chicken is searing, chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Finish cooking the chicken breast in the skillet if needed, ensuring it reaches an internal temperature of 165°F.

  • 8

    Plate the crispy chicken alongside the roasted rainbow vegetables. Serve warm and enjoy!