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

Enjoy tender chicken breast coated in a crunchy almond flour crust paired with herb-roasted cauliflower florets tossed in a touch of olive oil and aromatic herbs. This dish brings a delightful mix of textures and flavors while remaining nourishing and balanced.

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NUTRITION

407kcal
Protein
43.2g
Fat
20.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1/4 teaspoon Salt

1/8 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast with salt and black pepper on both sides.

  • 3

    Place the almond flour, dried oregano, and an extra pinch of salt in a shallow bowl. Dredge the chicken breast in the almond mixture, pressing lightly to adhere the coating.

  • 4

    Arrange the coated chicken on one side of the baking sheet.

  • 5

    In a separate bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.

  • 6

    Spread the cauliflower out on the baking sheet next to the chicken, ensuring even coverage.

  • 7

    Bake in the preheated oven for approximately 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the cauliflower is tender and slightly golden.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.

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

Enjoy tender chicken breast coated in a crunchy almond flour crust paired with herb-roasted cauliflower florets tossed in a touch of olive oil and aromatic herbs. This dish brings a delightful mix of textures and flavors while remaining nourishing and balanced.

NUTRITION

407kcal
Protein
43.2g
Fat
20.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1/4 teaspoon Salt

1/8 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast with salt and black pepper on both sides.

  • 3

    Place the almond flour, dried oregano, and an extra pinch of salt in a shallow bowl. Dredge the chicken breast in the almond mixture, pressing lightly to adhere the coating.

  • 4

    Arrange the coated chicken on one side of the baking sheet.

  • 5

    In a separate bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.

  • 6

    Spread the cauliflower out on the baking sheet next to the chicken, ensuring even coverage.

  • 7

    Bake in the preheated oven for approximately 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the cauliflower is tender and slightly golden.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.