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 vibrant and savory dish featuring a tender pan-seared chicken breast encrusted with a light herb and almond flour coating, paired with an assortment of roasted vegetables that bring a burst of color and natural sweetness to every bite.

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NUTRITION

487kcal
Protein
58.9g
Fat
21.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3 tbsp Almond Flour

1/2 medium Zucchini

1/2 medium Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Pinch Mixed Dried Herbs

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of mixed dried herbs including rosemary, thyme, and garlic powder.

  • 2

    Lightly dredge the chicken in almond flour, ensuring an even coating on all sides.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the coated chicken breast in the skillet and sear for 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the chopped zucchini, bell pepper, and cherry tomatoes with a pinch of salt, pepper, and any remaining dried herbs.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender yet slightly crisp.

  • 7

    Once the chicken is done, remove it from the skillet and let it rest for a couple of minutes before slicing.

  • 8

    Plate the sliced 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 vibrant and savory dish featuring a tender pan-seared chicken breast encrusted with a light herb and almond flour coating, paired with an assortment of roasted vegetables that bring a burst of color and natural sweetness to every bite.

NUTRITION

487kcal
Protein
58.9g
Fat
21.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3 tbsp Almond Flour

1/2 medium Zucchini

1/2 medium Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Pinch Mixed Dried Herbs

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of mixed dried herbs including rosemary, thyme, and garlic powder.

  • 2

    Lightly dredge the chicken in almond flour, ensuring an even coating on all sides.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the coated chicken breast in the skillet and sear for 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the chopped zucchini, bell pepper, and cherry tomatoes with a pinch of salt, pepper, and any remaining dried herbs.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender yet slightly crisp.

  • 7

    Once the chicken is done, remove it from the skillet and let it rest for a couple of minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetables and serve warm.