Herb-Crusted Pan Seared Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Root Vegetables

Enjoy a beautifully balanced meal featuring tender pan-seared chicken breast encrusted with a light almond flour herb coating, served alongside a vibrant medley of roasted root vegetables. This dish offers a delightful mix of textures and earthy flavors, perfect for a nourishing dinner that satisfies both taste and wellness goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
37.8g
Fat
28.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

3 tbsp Almond Flour (21 g)

1.5 cups Mixed Root Vegetables (180 g)

1 tbsp Olive Oil (13.5 g)

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine almond flour with finely chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and press each side into the almond flour mixture until evenly coated.

  • 4

    Heat a skillet over medium-high heat with olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes per side until golden brown.

  • 5

    While the chicken is searing, toss the mixed root vegetables with a little extra olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for approximately 20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Check that the chicken is cooked through (internal temperature should reach 165°F), then slice it.

  • 8

    Plate the sliced chicken alongside the roasted root vegetables and garnish with an extra sprinkle of fresh herbs if desired.

Herb-Crusted Pan Seared Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Root Vegetables

Enjoy a beautifully balanced meal featuring tender pan-seared chicken breast encrusted with a light almond flour herb coating, served alongside a vibrant medley of roasted root vegetables. This dish offers a delightful mix of textures and earthy flavors, perfect for a nourishing dinner that satisfies both taste and wellness goals.

NUTRITION

492kcal
Protein
37.8g
Fat
28.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

3 tbsp Almond Flour (21 g)

1.5 cups Mixed Root Vegetables (180 g)

1 tbsp Olive Oil (13.5 g)

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine almond flour with finely chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and press each side into the almond flour mixture until evenly coated.

  • 4

    Heat a skillet over medium-high heat with olive oil. Once hot, add the chicken breast and sear for about 3-4 minutes per side until golden brown.

  • 5

    While the chicken is searing, toss the mixed root vegetables with a little extra olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for approximately 20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Check that the chicken is cooked through (internal temperature should reach 165°F), then slice it.

  • 8

    Plate the sliced chicken alongside the roasted root vegetables and garnish with an extra sprinkle of fresh herbs if desired.