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 beautifully pan-seared chicken breast with a light herb and almond flour crust, perfectly complemented by a medley of roasted vegetables. This dish offers a delightful balance of savory and fresh flavors with a crisp, caramelized exterior and tender interior, making it an ideal meal for those who appreciate both nutrition and gourmet taste.

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NUTRITION

419kcal
Protein
38.1g
Fat
23.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Tbsp Almond Flour

1 cup Broccoli

1 cup Zucchini

1 medium Red Bell Pepper

1 Tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Lightly coat the seasoned chicken with almond flour to create a crisp herb crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, chop broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated 425°F oven for 15-20 minutes, or until tender with slight caramelization.

  • 6

    Plate the chicken with a generous serving of roasted vegetables, and serve immediately.

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 beautifully pan-seared chicken breast with a light herb and almond flour crust, perfectly complemented by a medley of roasted vegetables. This dish offers a delightful balance of savory and fresh flavors with a crisp, caramelized exterior and tender interior, making it an ideal meal for those who appreciate both nutrition and gourmet taste.

NUTRITION

419kcal
Protein
38.1g
Fat
23.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Tbsp Almond Flour

1 cup Broccoli

1 cup Zucchini

1 medium Red Bell Pepper

1 Tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Lightly coat the seasoned chicken with almond flour to create a crisp herb crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and add the chicken breast. Sear for about 4-5 minutes on each side until golden and cooked through.

  • 4

    While the chicken cooks, chop broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated 425°F oven for 15-20 minutes, or until tender with slight caramelization.

  • 6

    Plate the chicken with a generous serving of roasted vegetables, and serve immediately.