YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Broccoli
Savor tender pan-seared herb-crusted chicken paired with vibrant roasted broccoli, elevated by aromatic herbs and a light almond flour coating. This dish balances lean protein and fresh veggies for a nourishing meal that delights the palate and fuels your day.
INGREDIENTS
4 ounces Chicken Breast
1 cup cooked Broccoli
1 tablespoon Olive Oil
2 tablespoons Almond Flour
1 teaspoon Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides lightly with salt, pepper, and the mixed dried herbs.
Dredge the chicken lightly in almond flour to create a crunchy herb crust.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the chicken in the skillet and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
Meanwhile, preheat your oven to 400°F and toss the broccoli with a pinch of salt, pepper, and a light drizzle of olive oil if desired for extra crispiness.
Roast the broccoli on a baking sheet for about 12-15 minutes until tender and slightly charred on the edges.
Plate the chicken alongside the roasted broccoli and serve immediately.