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 perfectly pan-seared chicken breast coated in a fragrant herb and almond flour crust, served alongside a vibrant medley of roasted vegetables. This dish offers a delightful balance of savory herbs and lightly caramelized veggies, making it a satisfying meal ideal for any time of day.

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NUTRITION

365kcal
Protein
38.2g
Fat
18g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1/2 tablespoon Olive Oil

1 cup Mixed Vegetables

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the almond flour with chopped fresh rosemary and thyme.

  • 3

    Lightly press the chicken breast into the almond flour mixture so that the herbs adhere well.

  • 4

    Heat olive oil in a pan over medium-high heat.

  • 5

    Place the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the chicken alongside the roasted vegetables and serve warm.

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 perfectly pan-seared chicken breast coated in a fragrant herb and almond flour crust, served alongside a vibrant medley of roasted vegetables. This dish offers a delightful balance of savory herbs and lightly caramelized veggies, making it a satisfying meal ideal for any time of day.

NUTRITION

365kcal
Protein
38.2g
Fat
18g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1/2 tablespoon Olive Oil

1 cup Mixed Vegetables

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the almond flour with chopped fresh rosemary and thyme.

  • 3

    Lightly press the chicken breast into the almond flour mixture so that the herbs adhere well.

  • 4

    Heat olive oil in a pan over medium-high heat.

  • 5

    Place the chicken in the pan and sear for about 4-5 minutes on each side until a golden crust forms and the chicken is cooked through.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 7

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the chicken alongside the roasted vegetables and serve warm.