Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits

Savor a delicious, crunchy chicken made in the air fryer paired with light, herb-infused cauliflower biscuits. This dish combines the satisfying crunch of a perfectly crisped coating with the tender juiciness of chicken, rounded out by fluffy, savory biscuits for a balanced meal any time of day.

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NUTRITION

534kcal
Protein
50.1g
Fat
32.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Almond Flour

1 large Egg, beaten

1 cup Riced Cauliflower

1/4 cup grated Parmesan Cheese

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the mixed dried herbs.

  • 3

    Lightly coat the chicken with almond flour by first brushing it with a little olive oil and then dredging evenly in the almond flour.

  • 4

    Place the coated chicken into the air fryer basket and cook for about 12-15 minutes, flipping halfway, until the chicken is cooked through and crispy.

  • 5

    Meanwhile, preheat your oven to 425°F for the biscuits.

  • 6

    In a bowl, combine the riced cauliflower, beaten egg, grated Parmesan cheese, remaining herbs, and a pinch of salt and pepper. Mix until well incorporated.

  • 7

    Scoop the cauliflower mixture onto a lined baking sheet forming biscuit shapes. Drizzle with the remaining teaspoon of olive oil.

  • 8

    Bake in the preheated oven for 15-18 minutes until the biscuits are lightly golden on the edges.

  • 9

    Plate the air-fried chicken alongside the herb-roasted cauliflower biscuits and serve immediately.

Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits

Savor a delicious, crunchy chicken made in the air fryer paired with light, herb-infused cauliflower biscuits. This dish combines the satisfying crunch of a perfectly crisped coating with the tender juiciness of chicken, rounded out by fluffy, savory biscuits for a balanced meal any time of day.

NUTRITION

534kcal
Protein
50.1g
Fat
32.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Almond Flour

1 large Egg, beaten

1 cup Riced Cauliflower

1/4 cup grated Parmesan Cheese

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the mixed dried herbs.

  • 3

    Lightly coat the chicken with almond flour by first brushing it with a little olive oil and then dredging evenly in the almond flour.

  • 4

    Place the coated chicken into the air fryer basket and cook for about 12-15 minutes, flipping halfway, until the chicken is cooked through and crispy.

  • 5

    Meanwhile, preheat your oven to 425°F for the biscuits.

  • 6

    In a bowl, combine the riced cauliflower, beaten egg, grated Parmesan cheese, remaining herbs, and a pinch of salt and pepper. Mix until well incorporated.

  • 7

    Scoop the cauliflower mixture onto a lined baking sheet forming biscuit shapes. Drizzle with the remaining teaspoon of olive oil.

  • 8

    Bake in the preheated oven for 15-18 minutes until the biscuits are lightly golden on the edges.

  • 9

    Plate the air-fried chicken alongside the herb-roasted cauliflower biscuits and serve immediately.