Herb-Crusted Pan Seared Chicken with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Broccoli

Savor the delightful crunch of a herb-encrusted chicken breast paired with perfectly roasted broccoli. This dish balances savory herbs, a light almond flour crust, and a touch of olive oil for pan searing, resulting in a nutritious yet indulgent meal that's both satisfying and aligned with your macros.

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NUTRITION

416kcal
Protein
36.7g
Fat
19.1g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil (for searing)

2 tablespoons Almond Flour

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

1 cup Broccoli

1/2 teaspoon Olive Oil (for roasting)

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Lightly coat the chicken with almond flour for a crispy herb crust.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli florets with 1/2 teaspoon olive oil, a pinch of salt, and pepper.

  • 5

    Spread the broccoli in a single layer on a baking sheet and roast for 12-15 minutes until tender and slightly charred at the edges.

  • 6

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

Herb-Crusted Pan Seared Chicken with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Broccoli

Savor the delightful crunch of a herb-encrusted chicken breast paired with perfectly roasted broccoli. This dish balances savory herbs, a light almond flour crust, and a touch of olive oil for pan searing, resulting in a nutritious yet indulgent meal that's both satisfying and aligned with your macros.

NUTRITION

416kcal
Protein
36.7g
Fat
19.1g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil (for searing)

2 tablespoons Almond Flour

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

1 cup Broccoli

1/2 teaspoon Olive Oil (for roasting)

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Lightly coat the chicken with almond flour for a crispy herb crust.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the broccoli florets with 1/2 teaspoon olive oil, a pinch of salt, and pepper.

  • 5

    Spread the broccoli in a single layer on a baking sheet and roast for 12-15 minutes until tender and slightly charred at the edges.

  • 6

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