Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

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

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

Enjoy a crisp, nutrient-packed dish featuring tender chicken breast coated in a savory almond crust, paired with beautifully herb-roasted cauliflower. This dish is as visually appealing as it is delicious, combining crunchy textures with aromatic, roasted vegetables for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

461kcal
Protein
45g
Fat
27.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, whisk the egg and season with a pinch of salt and pepper.

  • 3

    In another bowl, combine almond flour with chopped fresh thyme, and a little salt and pepper.

  • 4

    Dip the chicken breast into the egg, then coat evenly with the almond flour mixture.

  • 5

    Place the almond-crusted chicken on a baking sheet lined with parchment paper.

  • 6

    Toss cauliflower florets with olive oil, salt, pepper, and a sprinkle of fresh thyme, and spread them out on another baking sheet.

  • 7

    Roast both the chicken and cauliflower in the preheated oven. Roast the cauliflower for about 20-25 minutes until tender and slightly golden, and bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F and the crust is crispy.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve alongside the herb-roasted cauliflower.

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

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

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

Enjoy a crisp, nutrient-packed dish featuring tender chicken breast coated in a savory almond crust, paired with beautifully herb-roasted cauliflower. This dish is as visually appealing as it is delicious, combining crunchy textures with aromatic, roasted vegetables for a satisfying meal any time of day.

NUTRITION

461kcal
Protein
45g
Fat
27.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, whisk the egg and season with a pinch of salt and pepper.

  • 3

    In another bowl, combine almond flour with chopped fresh thyme, and a little salt and pepper.

  • 4

    Dip the chicken breast into the egg, then coat evenly with the almond flour mixture.

  • 5

    Place the almond-crusted chicken on a baking sheet lined with parchment paper.

  • 6

    Toss cauliflower florets with olive oil, salt, pepper, and a sprinkle of fresh thyme, and spread them out on another baking sheet.

  • 7

    Roast both the chicken and cauliflower in the preheated oven. Roast the cauliflower for about 20-25 minutes until tender and slightly golden, and bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F and the crust is crispy.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve alongside the herb-roasted cauliflower.