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 the delightful combination of juicy, herb-crusted chicken paired with a medley of roasted vegetables. The dish bursts with earthy rosemary and thyme notes, while tender zucchini, bell pepper, cherry tomatoes, and red onion create a vibrant, wholesome plate. This balanced recipe is perfect for a clean, satisfying meal that nourishes both body and soul.

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NUTRITION

542kcal
Protein
58.1g
Fat
24.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

2 tbsp Almond Flour

1 tbsp Olive Oil

Fresh Rosemary & Thyme

Salt & Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry using a paper towel. Season both sides with salt, black pepper, and a pinch each of fresh rosemary and thyme.

  • 2

    Lightly coat the chicken breast with almond flour on both sides to form an herb crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the sliced zucchini, halved red bell pepper, cherry tomatoes, and red onion in a small amount of olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken alongside the roasted vegetables. Optionally, garnish with additional fresh herbs before serving.

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 the delightful combination of juicy, herb-crusted chicken paired with a medley of roasted vegetables. The dish bursts with earthy rosemary and thyme notes, while tender zucchini, bell pepper, cherry tomatoes, and red onion create a vibrant, wholesome plate. This balanced recipe is perfect for a clean, satisfying meal that nourishes both body and soul.

NUTRITION

542kcal
Protein
58.1g
Fat
24.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

2 tbsp Almond Flour

1 tbsp Olive Oil

Fresh Rosemary & Thyme

Salt & Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry using a paper towel. Season both sides with salt, black pepper, and a pinch each of fresh rosemary and thyme.

  • 2

    Lightly coat the chicken breast with almond flour on both sides to form an herb crust.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 400°F. Toss the sliced zucchini, halved red bell pepper, cherry tomatoes, and red onion in a small amount of olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the chicken alongside the roasted vegetables. Optionally, garnish with additional fresh herbs before serving.