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

Enjoy a perfectly balanced plate of herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seared to a golden crisp with a nutty almond flour coating and a fragrant blend of herbs, while the vegetables are lightly roasted with olive oil to bring out their natural sweetness.

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NUTRITION

331kcal
Protein
32g
Fat
13.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 tsp Mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Mix the almond flour with the mixed herbs in a shallow dish.

  • 3

    Lightly coat the chicken breast with the almond flour mixture, pressing gently to adhere the coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes per side, until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken is searing, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 8

    Serve the herb-crusted chicken alongside the roasted vegetables for a balanced, flavorful meal.

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

Enjoy a perfectly balanced plate of herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seared to a golden crisp with a nutty almond flour coating and a fragrant blend of herbs, while the vegetables are lightly roasted with olive oil to bring out their natural sweetness.

NUTRITION

331kcal
Protein
32g
Fat
13.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 tsp Mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Mix the almond flour with the mixed herbs in a shallow dish.

  • 3

    Lightly coat the chicken breast with the almond flour mixture, pressing gently to adhere the coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 5

    Sear the chicken breast for about 4-5 minutes per side, until a golden crust forms and the internal temperature reaches 165°F.

  • 6

    While the chicken is searing, preheat your oven to 400°F and toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 8

    Serve the herb-crusted chicken alongside the roasted vegetables for a balanced, flavorful meal.