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.
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
Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.
Lightly coat the chicken with almond flour for a crispy herb crust.
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.
Meanwhile, preheat your oven to 425°F. Toss the broccoli florets with 1/2 teaspoon olive oil, a pinch of salt, and pepper.
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.
Plate the pan-seared chicken alongside the roasted broccoli and serve immediately.