Name: Herb-Crusted Pan Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 Tbsp Almond Flour; 1/2 cup chopped Red Bell Pepper; 1/2 cup chopped Broccoli; 1/2 medium Carrot, sliced; 1 tsp Olive Oil; 1 tsp Mixed Dried Herbs; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor a perfectly pan-seared chicken breast with a light, crunchy herb crust, served alongside a medley of roasted vegetables. This dish boasts tender, juicy chicken enhanced by fragrant herbs and spices, paired with colorful, caramelized vegetables that deliver a satisfying blend of flavors and textures.

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NUTRITION

Protein

37g

Fat

13.5g

Carbs

13g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Tbsp Almond Flour

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

1/2 medium Carrot, sliced

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season both sides lightly with salt and pepper.
2
Dredge the chicken in almond flour mixed with the dried herbs, shaking off excess.
3
Heat a non-stick skillet over medium-high heat and add the olive oil.
4
Place the chicken in the skillet and sear for about 4-5 minutes per side until golden and cooked through.
5
Meanwhile, preheat the oven to 425°F. Toss red bell pepper, broccoli, and carrot in a light drizzle of olive oil, salt, and pepper.
6
Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.
7
Slice the chicken and serve alongside the roasted vegetables.