Crispy Oven-Baked Almond-Crusted Chicken

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

Crispy Oven-Baked Almond-Crusted Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Almond-Crusted Chicken

Enjoy a delightfully crunchy twist on classic baked chicken. Tender chicken breast is coated in a savory almond flour crust, lightly seasoned with garlic powder and paprika for an extra kick. A drizzle of olive oil helps crisp up the coating beautifully while keeping it lean and satisfying.

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NUTRITION

356kcal
Protein
36.3g
Fat
20.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry using paper towels and season both sides with salt and pepper.

  • 3

    In a shallow bowl, combine the almond flour, garlic powder, paprika, and a pinch more salt and pepper.

  • 4

    Whisk the egg white in a separate small bowl until slightly frothy.

  • 5

    Dip the chicken into the egg white, ensuring it is fully coated, then dredge it in the almond flour mixture, pressing gently so the coating sticks well.

  • 6

    Place the coated chicken onto the prepared baking sheet. Drizzle the olive oil over the top to help crisp the crust.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Crispy Oven-Baked Almond-Crusted Chicken

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

Crispy Oven-Baked Almond-Crusted Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Almond-Crusted Chicken

Enjoy a delightfully crunchy twist on classic baked chicken. Tender chicken breast is coated in a savory almond flour crust, lightly seasoned with garlic powder and paprika for an extra kick. A drizzle of olive oil helps crisp up the coating beautifully while keeping it lean and satisfying.

NUTRITION

356kcal
Protein
36.3g
Fat
20.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry using paper towels and season both sides with salt and pepper.

  • 3

    In a shallow bowl, combine the almond flour, garlic powder, paprika, and a pinch more salt and pepper.

  • 4

    Whisk the egg white in a separate small bowl until slightly frothy.

  • 5

    Dip the chicken into the egg white, ensuring it is fully coated, then dredge it in the almond flour mixture, pressing gently so the coating sticks well.

  • 6

    Place the coated chicken onto the prepared baking sheet. Drizzle the olive oil over the top to help crisp the crust.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.

  • 8

    Remove from the oven and let rest for a few minutes before serving.