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 deliciously crispy almond-crusted chicken paired with tender herb-roasted cauliflower. The lightly toasted almond flour coating adds a satisfying crunch, while the roasted cauliflower seasoned with fresh herbs makes for a wholesome and aromatic side dish—perfectly balanced for a filling dinner or versatile enough for lunch and breakfast.

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NUTRITION

295kcal
Protein
41.2g
Fat
13g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/8 cup Almond Flour

1 large Egg White

1 cup Cauliflower

2 tsp Olive Oil

1 tbsp Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a shallow bowl, combine the almond flour, salt, and pepper.

  • 3

    Whisk the egg white in another bowl.

  • 4

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

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the cauliflower with olive oil, mixed herbs, salt, and pepper.

  • 7

    Spread the cauliflower on another baking sheet in a single layer.

  • 8

    Roast both the chicken and cauliflower in the preheated oven. Bake the chicken for about 20-25 minutes (or until the internal temperature reaches 165°F) and roast the cauliflower for 18-20 minutes until tender and slightly browned.

  • 9

    Remove from oven, plate the chicken alongside the roasted cauliflower, and serve immediately.

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 deliciously crispy almond-crusted chicken paired with tender herb-roasted cauliflower. The lightly toasted almond flour coating adds a satisfying crunch, while the roasted cauliflower seasoned with fresh herbs makes for a wholesome and aromatic side dish—perfectly balanced for a filling dinner or versatile enough for lunch and breakfast.

NUTRITION

295kcal
Protein
41.2g
Fat
13g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/8 cup Almond Flour

1 large Egg White

1 cup Cauliflower

2 tsp Olive Oil

1 tbsp Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a shallow bowl, combine the almond flour, salt, and pepper.

  • 3

    Whisk the egg white in another bowl.

  • 4

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

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the cauliflower with olive oil, mixed herbs, salt, and pepper.

  • 7

    Spread the cauliflower on another baking sheet in a single layer.

  • 8

    Roast both the chicken and cauliflower in the preheated oven. Bake the chicken for about 20-25 minutes (or until the internal temperature reaches 165°F) and roast the cauliflower for 18-20 minutes until tender and slightly browned.

  • 9

    Remove from oven, plate the chicken alongside the roasted cauliflower, and serve immediately.