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 beautifully seared chicken breast with a fragrant herb and almond flour crust, complemented by a colorful medley of roasted vegetables. This dish balances lean protein with fresh, simply seasoned produce for a satisfying, clean eating meal that's perfect for any time of the day.

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NUTRITION

417kcal
Protein
43.4g
Fat
20.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1 tsp Extra Virgin Olive Oil (for searing)

1 cup Mixed Roasted Vegetables

1 tsp Extra Virgin Olive Oil (for vegetables)

1 Tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine almond flour, garlic powder, and finely chopped fresh herbs.

  • 3

    Dredge the chicken breast in the almond flour mixture, ensuring an even, light coating.

  • 4

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 5

    Preheat the oven to 400°F. Toss the mixed vegetables with 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Plate the seared chicken breast 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 beautifully seared chicken breast with a fragrant herb and almond flour crust, complemented by a colorful medley of roasted vegetables. This dish balances lean protein with fresh, simply seasoned produce for a satisfying, clean eating meal that's perfect for any time of the day.

NUTRITION

417kcal
Protein
43.4g
Fat
20.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1 tsp Extra Virgin Olive Oil (for searing)

1 cup Mixed Roasted Vegetables

1 tsp Extra Virgin Olive Oil (for vegetables)

1 Tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine almond flour, garlic powder, and finely chopped fresh herbs.

  • 3

    Dredge the chicken breast in the almond flour mixture, ensuring an even, light coating.

  • 4

    Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 5

    Preheat the oven to 400°F. Toss the mixed vegetables with 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Plate the seared chicken breast alongside the roasted vegetables and serve immediately.