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 delightful plate of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is lightly coated with a crisp, flavorful almond herb crust and seared to perfection, while the vegetables are roasted until tender. This dish offers a satisfying balance of lean protein and wholesome vegetables with a sprinkle of herbs and a drizzle of olive oil, making it a perfect fit for a clean, balanced meal.

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NUTRITION

304kcal
Protein
35.9g
Fat
11.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

2 tbsp Almond Flour

1 tsp Italian Herb Blend

0.33 medium Red Bell Pepper

0.33 medium Zucchini

0.25 medium Red Onion

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    In a shallow dish, mix the almond flour and Italian herb blend.

  • 3

    Lightly brush the chicken with olive oil, then press it into the almond herb mixture to create a crust on all sides.

  • 4

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

  • 5

    Preheat your oven to 425°F.

  • 6

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 8

    Plate the pan seared 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 delightful plate of herb-crusted pan seared chicken paired with a colorful medley of roasted vegetables. The chicken is lightly coated with a crisp, flavorful almond herb crust and seared to perfection, while the vegetables are roasted until tender. This dish offers a satisfying balance of lean protein and wholesome vegetables with a sprinkle of herbs and a drizzle of olive oil, making it a perfect fit for a clean, balanced meal.

NUTRITION

304kcal
Protein
35.9g
Fat
11.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

2 tbsp Almond Flour

1 tsp Italian Herb Blend

0.33 medium Red Bell Pepper

0.33 medium Zucchini

0.25 medium Red Onion

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels.

  • 2

    In a shallow dish, mix the almond flour and Italian herb blend.

  • 3

    Lightly brush the chicken with olive oil, then press it into the almond herb mixture to create a crust on all sides.

  • 4

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

  • 5

    Preheat your oven to 425°F.

  • 6

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a small drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and lightly caramelized.

  • 8

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