Herb-Crusted Almond Chicken with Roasted Vegetables

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

Herb-Crusted Almond Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Almond Chicken with Roasted Vegetables

Savor a delightful twist on a classic with this Herb-Crusted Almond Chicken dish. Juicy chicken breast is lightly coated in a crunchy almond flour and herb blend, then baked to perfection. Paired with a medley of roasted bell peppers, zucchini, and red onion tossed in olive oil, this dish offers a satisfying balance of protein, vibrant flavors, and wholesome textures.

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NUTRITION

357kcal
Protein
40.5g
Fat
15.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

2 tbsp Almond Flour

1/2 cup Mixed Bell Peppers (chopped)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine almond flour, chopped rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry. Brush it lightly with the egg white to help the almond mixture adhere.

  • 4

    Evenly coat the chicken breast with the almond flour and herb mixture.

  • 5

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

  • 6

    In a separate bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 9

    Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve with the roasted vegetables.

Herb-Crusted Almond Chicken with Roasted Vegetables

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

Herb-Crusted Almond Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Almond Chicken with Roasted Vegetables

Savor a delightful twist on a classic with this Herb-Crusted Almond Chicken dish. Juicy chicken breast is lightly coated in a crunchy almond flour and herb blend, then baked to perfection. Paired with a medley of roasted bell peppers, zucchini, and red onion tossed in olive oil, this dish offers a satisfying balance of protein, vibrant flavors, and wholesome textures.

NUTRITION

357kcal
Protein
40.5g
Fat
15.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

2 tbsp Almond Flour

1/2 cup Mixed Bell Peppers (chopped)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine almond flour, chopped rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry. Brush it lightly with the egg white to help the almond mixture adhere.

  • 4

    Evenly coat the chicken breast with the almond flour and herb mixture.

  • 5

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

  • 6

    In a separate bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 9

    Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve with the roasted vegetables.