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 delightful dish featuring succulent pan-seared chicken breast encrusted in a light almond flour and herb blend, accompanied by a colorful medley of roasted broccoli, red bell pepper, and cherry tomatoes. This dish delivers a perfect balance of tender protein and vibrant, crisp vegetables, finished with a drizzle of olive oil for an extra hint of richness.

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NUTRITION

340kcal
Protein
37.8g
Fat
12.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Almond Flour

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt, pepper, and your choice of dried herbs.

  • 2

    Lightly dredge the chicken in almond flour to create a rustic herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add a few drops of olive oil. Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, red bell pepper slices, and cherry tomatoes with olive oil, salt, pepper, and additional dried herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables, and serve immediately for a nutritious and delicious 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

Savor a delightful dish featuring succulent pan-seared chicken breast encrusted in a light almond flour and herb blend, accompanied by a colorful medley of roasted broccoli, red bell pepper, and cherry tomatoes. This dish delivers a perfect balance of tender protein and vibrant, crisp vegetables, finished with a drizzle of olive oil for an extra hint of richness.

NUTRITION

340kcal
Protein
37.8g
Fat
12.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Almond Flour

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt, pepper, and your choice of dried herbs.

  • 2

    Lightly dredge the chicken in almond flour to create a rustic herb crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add a few drops of olive oil. Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli, red bell pepper slices, and cherry tomatoes with olive oil, salt, pepper, and additional dried herbs.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 6

    Plate the pan-seared chicken alongside the roasted vegetables, and serve immediately for a nutritious and delicious meal.