YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken with Fresh Herbs
Enjoy a savory twist on a classic chicken dish with a light, crispy almond flour coating and a medley of fresh herbs. This dish features tender pan-seared chicken paired with a bed of fluffy quinoa, and is finished with aromatic thyme and rosemary for an irresistible, well-balanced meal.
INGREDIENTS
5 ounces Chicken Breast, skinless & boneless
0.5 tablespoon Almond Flour
0.5 teaspoon Extra Virgin Olive Oil
3 sprigs Fresh Thyme
3 sprigs Fresh Rosemary
Salt, Pepper & Garlic Powder to taste
0.5 cup Cooked Quinoa
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.
Lightly dust the chicken on both sides with almond flour to create a delicate crispy coating.
Heat the extra virgin olive oil in a skillet over medium-high heat.
Place the chicken in the skillet once the oil is hot and sear for about 4-5 minutes on each side until golden and the internal temperature reaches 165°F.
In the last minute of cooking, add the fresh thyme and rosemary sprigs to the skillet to infuse the chicken with aromatic herb flavors.
Remove the chicken from the skillet and let it rest for a few minutes.
Serve the crispy pan-seared chicken over a bed of cooked quinoa, and drizzle any pan juices over the top.
Garnish with additional fresh herbs if desired, and enjoy your meal.