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 flavorful meal of tender pan-seared chicken breast coated in a crisp, lightly seasoned almond flour crust, paired with a medley of roasted vegetables. This dish delivers a satisfying crunch and vibrant, roasted sweetness, perfect for any meal of the day.

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NUTRITION

463kcal
Protein
40.6g
Fat
23g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1 tsp Olive Oil

1/2 tsp Thyme and Rosemary mix

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a shallow dish, combine the almond flour, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper. Dredge the chicken in the almond flour mixture, pressing to adhere.

  • 4

    Heat a skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for 2-3 minutes per side until golden brown.

  • 5

    Meanwhile, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper. Spread them on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 12-15 minutes until tender and slightly caramelized.

  • 7

    Lower the heat to medium, finish cooking the seared chicken in the skillet by covering it and cooking for another 6-8 minutes until the internal temperature reaches 165°F.

  • 8

    Plate the chicken alongside a generous serving of 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 flavorful meal of tender pan-seared chicken breast coated in a crisp, lightly seasoned almond flour crust, paired with a medley of roasted vegetables. This dish delivers a satisfying crunch and vibrant, roasted sweetness, perfect for any meal of the day.

NUTRITION

463kcal
Protein
40.6g
Fat
23g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1 tsp Olive Oil

1/2 tsp Thyme and Rosemary mix

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a shallow dish, combine the almond flour, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper. Dredge the chicken in the almond flour mixture, pressing to adhere.

  • 4

    Heat a skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for 2-3 minutes per side until golden brown.

  • 5

    Meanwhile, toss the sliced zucchini, red bell pepper, and red onion with the remaining olive oil, salt, and pepper. Spread them on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 12-15 minutes until tender and slightly caramelized.

  • 7

    Lower the heat to medium, finish cooking the seared chicken in the skillet by covering it and cooking for another 6-8 minutes until the internal temperature reaches 165°F.

  • 8

    Plate the chicken alongside a generous serving of roasted vegetables and serve immediately.