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

Savor the perfect balance of a crunchy almond crust on tender chicken paired with fragrant herb-roasted cauliflower. This dish combines delightful textures and flavors that are both satisfying and nourishing, making it a go-to meal for a healthful dinner.

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NUTRITION

474kcal
Protein
45.2g
Fat
27.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Almond Flour

1 large Egg

1 cup Cauliflower florets

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    In a shallow bowl, beat the egg. In another shallow dish, combine the almond flour, mixed dried herbs, and a pinch of salt and pepper.

  • 4

    Dip the chicken breast first in the egg, then dredge it in the almond flour mixture, ensuring an even coating.

  • 5

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

  • 6

    Toss the cauliflower florets with olive oil, salt, pepper, and a pinch of herbs in a mixing bowl until well coated. Spread them out on the same or a separate baking sheet.

  • 7

    Bake the chicken and cauliflower together in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cauliflower is tender and slightly crispy at the edges.

  • 8

    Allow the chicken a few minutes to rest before slicing. Serve the almond-crusted chicken 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

Savor the perfect balance of a crunchy almond crust on tender chicken paired with fragrant herb-roasted cauliflower. This dish combines delightful textures and flavors that are both satisfying and nourishing, making it a go-to meal for a healthful dinner.

NUTRITION

474kcal
Protein
45.2g
Fat
27.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Almond Flour

1 large Egg

1 cup Cauliflower florets

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    In a shallow bowl, beat the egg. In another shallow dish, combine the almond flour, mixed dried herbs, and a pinch of salt and pepper.

  • 4

    Dip the chicken breast first in the egg, then dredge it in the almond flour mixture, ensuring an even coating.

  • 5

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

  • 6

    Toss the cauliflower florets with olive oil, salt, pepper, and a pinch of herbs in a mixing bowl until well coated. Spread them out on the same or a separate baking sheet.

  • 7

    Bake the chicken and cauliflower together in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cauliflower is tender and slightly crispy at the edges.

  • 8

    Allow the chicken a few minutes to rest before slicing. Serve the almond-crusted chicken alongside the herb-roasted cauliflower.