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

Savor a deliciously crisp herb-crusted chicken breast paired with a vibrant medley of roasted zucchini and red bell pepper. The dish harmoniously blends aromatic herbs and a light almond flour crust with a perfect sear, all finished with a drizzle of olive oil, making it an energizing meal for lunch or dinner.

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NUTRITION

464kcal
Protein
41.7g
Fat
26g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Almond Flour

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the almond flour with dried thyme, dried rosemary, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Lightly coat the chicken with the spice mixture, pressing it on to adhere.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat. Once shimmering, add the chicken breast and sear for about 2-3 minutes on each side until a golden crust forms.

  • 5

    While the chicken sears, prepare the vegetables. Cut the zucchini and red bell pepper into bite-sized pieces and lightly season with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Once the chicken is seared, add the mixed vegetables around the chicken in the skillet.

  • 7

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve with the roasted vegetables.

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

Savor a deliciously crisp herb-crusted chicken breast paired with a vibrant medley of roasted zucchini and red bell pepper. The dish harmoniously blends aromatic herbs and a light almond flour crust with a perfect sear, all finished with a drizzle of olive oil, making it an energizing meal for lunch or dinner.

NUTRITION

464kcal
Protein
41.7g
Fat
26g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Almond Flour

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the almond flour with dried thyme, dried rosemary, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Lightly coat the chicken with the spice mixture, pressing it on to adhere.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat. Once shimmering, add the chicken breast and sear for about 2-3 minutes on each side until a golden crust forms.

  • 5

    While the chicken sears, prepare the vegetables. Cut the zucchini and red bell pepper into bite-sized pieces and lightly season with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Once the chicken is seared, add the mixed vegetables around the chicken in the skillet.

  • 7

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve with the roasted vegetables.