YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower
Enjoy a satisfying meal featuring tender chicken breast encrusted with a crunchy almond coating, paired with perfectly roasted cauliflower tossed in fragrant herbs and olive oil. This dish is ideal for those wanting a balanced plate of lean protein and wholesome veggies with a delightful texture and flavor punch.
INGREDIENTS
6 oz Chicken Breast
0.5 oz Almonds (ground)
1 large Egg White
1 cup Cauliflower, chopped
1 tbsp Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season lightly with salt and pepper.
In a food processor, blend the almonds into a coarse meal. Mix in finely chopped rosemary if desired for extra herb flavor.
Dip the chicken breast first into the egg white, then press it into the ground almonds to coat evenly.
Place the almond-crusted chicken on a baking sheet lined with parchment paper.
In a bowl, toss the chopped cauliflower with olive oil, a pinch of salt, pepper, and additional rosemary if desired.
Spread the cauliflower around the chicken on the same baking sheet.
Roast in the oven for 20-25 minutes until the chicken is cooked through and the coating is crispy, and the cauliflower is tender with slight caramelization.
Remove from the oven, let cool for a few minutes, then serve warm.