YOUR SOLIN GENERATED RECIPE
Herb-Crusted Almond Chicken with Roasted Vegetables
Savor a wholesome dish featuring a tender chicken breast encrusted in a fragrant almond flour blend, paired with a colorful medley of roasted vegetables. The crunchy nutty crust complements the juicy chicken perfectly, while the roasted veggies add a satisfying burst of flavor and texture.
INGREDIENTS
1 piece Chicken Breast (130g)
1/4 cup Almond Flour (28g)
1 cup Mixed Vegetables (150g)
1 spray Olive Oil
Herbs and Spices to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken breast dry. Season it lightly with salt, pepper, and your chosen dried herbs and garlic powder.
Lightly coat the chicken breast with a thin layer of olive oil spray.
Evenly press the almond flour onto the surface of the chicken to form a crust.
Arrange the coated chicken on the baking sheet.
In a mixing bowl, toss the mixed vegetables with a light spray of olive oil, salt, pepper, and additional herbs if desired.
Spread the vegetables around the chicken on the baking sheet.
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.
Remove from oven and let the dish cool slightly before serving.