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.
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
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry using paper towels and season both sides with salt and pepper.
In a shallow bowl, combine the almond flour, garlic powder, paprika, and a pinch more salt and pepper.
Whisk the egg white in a separate small bowl until slightly frothy.
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.
Place the coated chicken onto the prepared baking sheet. Drizzle the olive oil over the top to help crisp the crust.
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.
Remove from the oven and let rest for a few minutes before serving.