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 savory, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is lightly coated in almond flour and fragrant fresh herbs, then pan-seared to perfection, while bell pepper, zucchini, and red onion roast to a tender finish with a drizzle of olive oil. This balanced dish delivers a satisfying protein boost and vibrant flavors in every bite.

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NUTRITION

310kcal
Protein
35.1g
Fat
11.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Bell Pepper (120g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

2 teaspoons Olive Oil (10g)

1 tablespoon Almond Flour (7g)

1 tablespoon Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry. In a shallow dish, combine the almond flour and chopped fresh herbs.

  • 3

    Lightly season the chicken breast with salt and pepper, then press it into the almond flour mixture to coat evenly.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast on each side for about 2-3 minutes until golden brown.

  • 5

    While the chicken is searing, chop the bell pepper, zucchini, and red onion into bite-sized pieces and toss them with the remaining olive oil, salt, and pepper.

  • 6

    Transfer the seared chicken breast and the vegetables to a baking tray. Roast in the preheated oven for 12-15 minutes or until the chicken is fully cooked and the vegetables are tender.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

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 savory, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The chicken is lightly coated in almond flour and fragrant fresh herbs, then pan-seared to perfection, while bell pepper, zucchini, and red onion roast to a tender finish with a drizzle of olive oil. This balanced dish delivers a satisfying protein boost and vibrant flavors in every bite.

NUTRITION

310kcal
Protein
35.1g
Fat
11.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Bell Pepper (120g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

2 teaspoons Olive Oil (10g)

1 tablespoon Almond Flour (7g)

1 tablespoon Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry. In a shallow dish, combine the almond flour and chopped fresh herbs.

  • 3

    Lightly season the chicken breast with salt and pepper, then press it into the almond flour mixture to coat evenly.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast on each side for about 2-3 minutes until golden brown.

  • 5

    While the chicken is searing, chop the bell pepper, zucchini, and red onion into bite-sized pieces and toss them with the remaining olive oil, salt, and pepper.

  • 6

    Transfer the seared chicken breast and the vegetables to a baking tray. Roast in the preheated oven for 12-15 minutes or until the chicken is fully cooked and the vegetables are tender.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!