Herb-Crusted Pan Seared Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Breast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Breast

Enjoy a succulent chicken breast coated in a delicate, herb-infused almond flour crust that adds a satisfying crunch, contrasted with the tender, juicy meat inside. Perfectly pan seared in olive oil, this dish delivers vibrant herbal notes and a delightful texture ideal for a balanced meal.

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NUTRITION

429kcal
Protein
39.2g
Fat
28g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1 Tbsp Olive Oil

2 Tbsp Fresh Herbs (Parsley, Thyme)

1 Tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt and pepper.

  • 2

    In a shallow dish, combine the almond flour with finely chopped fresh herbs. Add a squeeze of lemon juice to the mixture for added zest.

  • 3

    Lightly coat the chicken breast in the herb and almond flour mixture, pressing gently to adhere the coating.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the coated chicken breast.

  • 5

    Cook the chicken for about 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

  • 6

    Remove from the pan and let it rest for a couple of minutes before slicing. Serve warm, drizzled with any remaining lemon-herb mixture if desired.

Herb-Crusted Pan Seared Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Breast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Breast

Enjoy a succulent chicken breast coated in a delicate, herb-infused almond flour crust that adds a satisfying crunch, contrasted with the tender, juicy meat inside. Perfectly pan seared in olive oil, this dish delivers vibrant herbal notes and a delightful texture ideal for a balanced meal.

NUTRITION

429kcal
Protein
39.2g
Fat
28g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1 Tbsp Olive Oil

2 Tbsp Fresh Herbs (Parsley, Thyme)

1 Tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with salt and pepper.

  • 2

    In a shallow dish, combine the almond flour with finely chopped fresh herbs. Add a squeeze of lemon juice to the mixture for added zest.

  • 3

    Lightly coat the chicken breast in the herb and almond flour mixture, pressing gently to adhere the coating.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the coated chicken breast.

  • 5

    Cook the chicken for about 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

  • 6

    Remove from the pan and let it rest for a couple of minutes before slicing. Serve warm, drizzled with any remaining lemon-herb mixture if desired.