YOUR SOLIN GENERATED RECIPE
Herb-Crusted Baked Chicken with Roasted Vegetables
Savor a delightful dish featuring a tender 6-ounce chicken breast encrusted with a light almond flour and herb coating, paired with a colorful medley of roasted vegetables. Finished with a drizzle of olive oil, the dish is perfectly balanced with lean protein and nourishing produce, offering a clean, flavorful meal ideal for any time of day.
INGREDIENTS
6 oz Chicken Breast
1/2 cup chopped Broccoli
1/2 cup chopped Bell Pepper
1/2 cup sliced Zucchini
1 tbsp Olive Oil
1 tbsp Almond Flour
Dried Herbs and Spices (to taste)
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry with paper towels. In a small dish, combine almond flour with your choice of dried herbs, garlic powder, salt, and pepper.
Lightly coat the chicken breast with the herb mixture, pressing it onto the surface to adhere.
Chop the broccoli, bell pepper, and zucchini. Place them in a bowl and drizzle with olive oil, seasoning with a pinch of salt and pepper. Toss well to evenly coat.
Arrange the chicken breast on a baking sheet lined with parchment paper. Spread the vegetables around the chicken.
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 with a slight char.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.