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 vibrant dish featuring a succulent pan-seared chicken breast encrusted with aromatic herbs and almond flour, paired with perfectly roasted broccoli and carrots drizzled in olive oil. This satisfying meal delivers a balanced mix of lean protein, fresh vegetables, and a hint of crunchy herb crust.

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NUTRITION

365kcal
Protein
41g
Fat
15.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 cup chopped Broccoli

1/2 cup sliced Carrots

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Preheat your oven to 400°F. Toss the chopped broccoli and sliced carrots in olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Plate the chicken alongside the 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

Enjoy a vibrant dish featuring a succulent pan-seared chicken breast encrusted with aromatic herbs and almond flour, paired with perfectly roasted broccoli and carrots drizzled in olive oil. This satisfying meal delivers a balanced mix of lean protein, fresh vegetables, and a hint of crunchy herb crust.

NUTRITION

365kcal
Protein
41g
Fat
15.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 cup chopped Broccoli

1/2 cup sliced Carrots

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Preheat your oven to 400°F. Toss the chopped broccoli and sliced carrots in olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Plate the chicken alongside the roasted vegetables and serve immediately.