Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

Enjoy a satisfying, savory dish featuring tender chicken breast encrusted in crunchy almond flour and paired with light, herb-infused cauliflower biscuits. The dish offers a delightful combination of textures and flavors, with a crisp exterior, moist chicken interior, and warm, aromatic biscuits to round out the meal.

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NUTRITION

523kcal
Protein
46.9g
Fat
32g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.25 cup Almond Flour (for chicken crust)

1 tsp Olive Oil

1 Whole Egg

1 cup Cauliflower Florets

1 Egg White

0.125 cup Almond Flour (for biscuits)

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a shallow dish, combine the almond flour and a pinch of salt and pepper.

  • 3

    Whisk the whole egg in a separate bowl to make an egg wash. Dip the chicken breast first in the egg wash and then coat evenly with almond flour.

  • 4

    Heat a skillet over medium heat and lightly spray with olive oil. Sear the chicken breast for 2-3 minutes on each side until lightly golden.

  • 5

    Transfer the chicken to a baking sheet and place in the preheated oven. Bake for about 12-15 minutes or until the chicken is cooked through.

  • 6

    Meanwhile, pulse the cauliflower florets in a food processor until they resemble a coarse rice texture. In a mixing bowl, combine the cauliflower, egg white, 0.125 cup almond flour, mixed fresh herbs, salt, and pepper until a sticky dough forms.

  • 7

    Form the cauliflower mixture into biscuit shapes and place them on a parchment-lined baking sheet. Bake in the oven alongside the chicken for 12-15 minutes until the biscuits are firm and slightly golden.

  • 8

    Remove both the chicken and biscuits from the oven. Plate the crispy almond-crusted chicken with the warm herb-roasted cauliflower biscuits and enjoy immediately.

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

Enjoy a satisfying, savory dish featuring tender chicken breast encrusted in crunchy almond flour and paired with light, herb-infused cauliflower biscuits. The dish offers a delightful combination of textures and flavors, with a crisp exterior, moist chicken interior, and warm, aromatic biscuits to round out the meal.

NUTRITION

523kcal
Protein
46.9g
Fat
32g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.25 cup Almond Flour (for chicken crust)

1 tsp Olive Oil

1 Whole Egg

1 cup Cauliflower Florets

1 Egg White

0.125 cup Almond Flour (for biscuits)

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a shallow dish, combine the almond flour and a pinch of salt and pepper.

  • 3

    Whisk the whole egg in a separate bowl to make an egg wash. Dip the chicken breast first in the egg wash and then coat evenly with almond flour.

  • 4

    Heat a skillet over medium heat and lightly spray with olive oil. Sear the chicken breast for 2-3 minutes on each side until lightly golden.

  • 5

    Transfer the chicken to a baking sheet and place in the preheated oven. Bake for about 12-15 minutes or until the chicken is cooked through.

  • 6

    Meanwhile, pulse the cauliflower florets in a food processor until they resemble a coarse rice texture. In a mixing bowl, combine the cauliflower, egg white, 0.125 cup almond flour, mixed fresh herbs, salt, and pepper until a sticky dough forms.

  • 7

    Form the cauliflower mixture into biscuit shapes and place them on a parchment-lined baking sheet. Bake in the oven alongside the chicken for 12-15 minutes until the biscuits are firm and slightly golden.

  • 8

    Remove both the chicken and biscuits from the oven. Plate the crispy almond-crusted chicken with the warm herb-roasted cauliflower biscuits and enjoy immediately.