Herb-Crusted Pan Seared Chicken with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Broccoli

Enjoy a beautifully balanced dish featuring a succulent pan-seared chicken breast accentuated by a light herb and almond flour crust, paired with tender roasted broccoli drizzled with olive oil for a subtle yet satisfying crunch. This recipe celebrates clean ingredients and simple techniques, delivering a vibrant, protein-packed meal that's as nourishing as it is delicious.

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NUTRITION

314kcal
Protein
39.9g
Fat
11.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

2 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

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

  • 2

    Mix almond flour with fresh chopped herbs in a small dish.

  • 3

    Press the chicken breast onto the herb-almond mixture to coat evenly.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the chicken breast for about 4-5 minutes on each side until the crust is golden and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat the oven to 425°F and toss the broccoli with the remaining olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the broccoli in the oven for about 12-15 minutes until tender and lightly charred.

  • 8

    Plate the chicken breast alongside the roasted broccoli and serve immediately.

Herb-Crusted Pan Seared Chicken with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Broccoli

Enjoy a beautifully balanced dish featuring a succulent pan-seared chicken breast accentuated by a light herb and almond flour crust, paired with tender roasted broccoli drizzled with olive oil for a subtle yet satisfying crunch. This recipe celebrates clean ingredients and simple techniques, delivering a vibrant, protein-packed meal that's as nourishing as it is delicious.

NUTRITION

314kcal
Protein
39.9g
Fat
11.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

2 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    Mix almond flour with fresh chopped herbs in a small dish.

  • 3

    Press the chicken breast onto the herb-almond mixture to coat evenly.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the chicken breast for about 4-5 minutes on each side until the crust is golden and the internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat the oven to 425°F and toss the broccoli with the remaining olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the broccoli in the oven for about 12-15 minutes until tender and lightly charred.

  • 8

    Plate the chicken breast alongside the roasted broccoli and serve immediately.