YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower
Savor a delightful dish featuring tender, juicy chicken breast enveloped in a crisp almond crust, perfectly paired with lightly herb-roasted cauliflower. This recipe offers a satisfying crunch and an aromatic blend of fresh herbs, making it a balanced meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
0.7 oz (20g) Sliced Almonds
1 cup Cauliflower
0.5 tsp Olive Oil
1 tbsp Fresh Herbs (Rosemary & Thyme)
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with salt and pepper. Coat it evenly with finely chopped sliced almonds by pressing them onto the surface to adhere.
Place the almond-crusted chicken on a lightly greased baking sheet.
In a bowl, toss the cauliflower florets with olive oil, fresh chopped herbs, and a pinch of salt and pepper.
Spread the cauliflower on a separate baking sheet in a single layer.
Roast both the chicken and cauliflower in the preheated oven. Bake the chicken for about 20-25 minutes until the internal temperature reaches 165°F and the crust is crisp, and roast the cauliflower for about 18-20 minutes until tender and lightly golden.
Once cooked, plate the chicken alongside the herb-roasted cauliflower. Serve warm and enjoy.