Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

Enjoy a delightful dish featuring a crunchy almond-coated chicken breast paired with a medley of herb-roasted carrots and parsnips. This meal is perfectly balanced with a satisfying protein boost and a light, aromatic blend of roasted root vegetables for a wholesome and nourishing dinner.

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NUTRITION

473kcal
Protein
42.6g
Fat
25.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 medium Carrot

1 medium Parsnip

1/2 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness if needed.

  • 3

    Lightly season the chicken with salt, pepper, and your choice of herbs.

  • 4

    Dredge the chicken in almond flour, ensuring an even coat on all sides.

  • 5

    Heat a skillet over medium heat and add a teaspoon of olive oil. Sear the chicken for 2-3 minutes on each side until it develops a crispy crust.

  • 6

    While the chicken sears, peel and chop the carrot and parsnip into bite-size pieces.

  • 7

    Toss the chopped root vegetables with the remaining olive oil, a pinch of salt, pepper, and herbs such as rosemary or thyme.

  • 8

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.

  • 9

    Place the seared chicken in the oven (if not already finished in the skillet) and bake for an additional 8-10 minutes until fully cooked through.

  • 10

    Plate the chicken alongside the roasted vegetables and serve warm.

Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

Enjoy a delightful dish featuring a crunchy almond-coated chicken breast paired with a medley of herb-roasted carrots and parsnips. This meal is perfectly balanced with a satisfying protein boost and a light, aromatic blend of roasted root vegetables for a wholesome and nourishing dinner.

NUTRITION

473kcal
Protein
42.6g
Fat
25.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 medium Carrot

1 medium Parsnip

1/2 tbsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness if needed.

  • 3

    Lightly season the chicken with salt, pepper, and your choice of herbs.

  • 4

    Dredge the chicken in almond flour, ensuring an even coat on all sides.

  • 5

    Heat a skillet over medium heat and add a teaspoon of olive oil. Sear the chicken for 2-3 minutes on each side until it develops a crispy crust.

  • 6

    While the chicken sears, peel and chop the carrot and parsnip into bite-size pieces.

  • 7

    Toss the chopped root vegetables with the remaining olive oil, a pinch of salt, pepper, and herbs such as rosemary or thyme.

  • 8

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.

  • 9

    Place the seared chicken in the oven (if not already finished in the skillet) and bake for an additional 8-10 minutes until fully cooked through.

  • 10

    Plate the chicken alongside the roasted vegetables and serve warm.