YOUR SOLIN GENERATED RECIPE
Herb-Crusted Almond Chicken with Roasted Vegetables
Savor the delicate flavor of herb-crusted chicken paired with a crunchy almond coating and a medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and wholesome veggies, accented with fresh herbs and a light drizzle of olive oil for a beautifully crisp finish.
INGREDIENTS
5 ounces Chicken Breast
0.125 cup Raw Almonds, chopped
1 cup Mixed Vegetables
1 teaspoon Olive Oil
1 tablespoon Fresh Herbs (thyme & rosemary)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season lightly with salt and pepper.
In a shallow dish, combine the chopped almonds with the fresh herbs. Press the chicken breast firmly into the almond-herb mixture to create an even crust on both sides.
Place the coated chicken on a baking sheet lined with parchment paper.
In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper.
Spread the vegetables around the chicken on the baking sheet.
Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from oven, let it rest for a few minutes, and serve warm.