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 a perfectly pan-seared chicken breast encrusted with aromatic herbs and a hint of almond meal, served alongside a vibrant medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish delivers a satisfying balance of lean protein and fresh, colorful vegetables for a wholesome meal.

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NUTRITION

431kcal
Protein
40.6g
Fat
22.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

Serving of Cherry Tomatoes (approx. 85g)

1 tbsp Olive Oil

1 tbsp Almond Meal

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces and combine with cherry tomatoes in a bowl.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, and your choice of dried herbs (thyme, rosemary, garlic powder), and toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until slightly charred and tender.

  • 5

    Meanwhile, pat the chicken breast dry and season both sides with salt, pepper, and a light dusting of almond meal mixed with herbs to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast alongside the roasted vegetables.

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 a perfectly pan-seared chicken breast encrusted with aromatic herbs and a hint of almond meal, served alongside a vibrant medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish delivers a satisfying balance of lean protein and fresh, colorful vegetables for a wholesome meal.

NUTRITION

431kcal
Protein
40.6g
Fat
22.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

Serving of Cherry Tomatoes (approx. 85g)

1 tbsp Olive Oil

1 tbsp Almond Meal

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces and combine with cherry tomatoes in a bowl.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, and your choice of dried herbs (thyme, rosemary, garlic powder), and toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until slightly charred and tender.

  • 5

    Meanwhile, pat the chicken breast dry and season both sides with salt, pepper, and a light dusting of almond meal mixed with herbs to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast alongside the roasted vegetables.