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

A flavorful dish featuring tender, pan-seared chicken breast coated in a light almond-herb crust, served alongside a medley of roasted bell pepper, zucchini, and red onion. This meal marries the savory depth of fresh herbs with the natural sweetness of roasted vegetables, creating a well-balanced plate that's both satisfying and nutritious.

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NUTRITION

386kcal
Protein
48.3g
Fat
13.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1/2 serving Zucchini (~100g)

1/4 medium Red Onion (~25g)

1 tsp Olive Oil

1 tbsp Almond Flour

1 clove Garlic

Fresh Herbs to taste (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the almond flour with chopped fresh rosemary and thyme. Press the chicken into the almond-herb mixture to coat lightly.

  • 3

    Heat the olive oil in a pan over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces and toss with a drizzle of olive oil, minced garlic, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking tray and roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Serve the herb-crusted chicken alongside the roasted vegetables for a 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

A flavorful dish featuring tender, pan-seared chicken breast coated in a light almond-herb crust, served alongside a medley of roasted bell pepper, zucchini, and red onion. This meal marries the savory depth of fresh herbs with the natural sweetness of roasted vegetables, creating a well-balanced plate that's both satisfying and nutritious.

NUTRITION

386kcal
Protein
48.3g
Fat
13.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1/2 serving Zucchini (~100g)

1/4 medium Red Onion (~25g)

1 tsp Olive Oil

1 tbsp Almond Flour

1 clove Garlic

Fresh Herbs to taste (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the almond flour with chopped fresh rosemary and thyme. Press the chicken into the almond-herb mixture to coat lightly.

  • 3

    Heat the olive oil in a pan over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the bell pepper, zucchini, and red onion into bite-sized pieces and toss with a drizzle of olive oil, minced garlic, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking tray and roast in the oven for 15-20 minutes until tender and slightly charred at the edges.

  • 6

    Serve the herb-crusted chicken alongside the roasted vegetables for a balanced, flavorful meal.