Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 tbsp Olive Oil; 1 cup Mixed Vegetables; 2 tbsp Almond Flour; 1 tsp Dried Thyme; 1 tsp Dried Parsley; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Enjoy a savory and satisfying dish featuring a tender chicken breast encrusted in lightly seasoned almond flour and herbs, pan seared to a golden finish, paired with a medley of oven-roasted mixed vegetables. This balanced dish is perfect for a wholesome meal that delights the palate with aromatic herbs and the natural sweetness of roasted produce.

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NUTRITION

Protein

44.3g

Fat

23.5g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 cup Mixed Vegetables

2 tbsp Almond Flour

1 tsp Dried Thyme

1 tsp Dried Parsley

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt and pepper.
2
In a shallow dish, combine the almond flour, dried thyme, and dried parsley.
3
Lightly coat the chicken breast with the almond flour mixture.
4
Heat half the olive oil in a pan over medium-high heat.
5
Pan sear the chicken breast for about 4-5 minutes per side until it reaches an internal temperature of 165°F and develops a golden crust.
6
Meanwhile, preheat the oven to 400°F and toss the mixed vegetables with the remaining olive oil, salt, and pepper.
7
Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred on the edges.
8
Plate the chicken alongside the roasted vegetables and serve immediately.