Herb-Crusted Chicken with Olive Tapenade

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Olive Tapenade

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Olive Tapenade

Enjoy a savory twist on a classic chicken dish with tender, herb-crusted chicken breast complemented by a vibrant olive tapenade. The crunchy almond flour crust paired with a fresh, tangy olive-caper mixture brings a balanced burst of flavor and texture to your plate.

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NUTRITION

467kcal
Protein
36.6g
Fat
24.5g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Almond Flour (24g)

10 Pitted Black Olives (30g)

1 tbsp Capers (8g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Mixed Herbs (5g)

1/2 tsp Garlic Powder (1.5g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine almond flour, fresh mixed herbs, garlic powder, salt, and pepper. This will serve as the herb coating.

  • 3

    Pat the chicken breast dry and dredge it evenly in the almond flour herb mixture, ensuring all sides are coated.

  • 4

    Place the coated chicken breast on a lightly greased baking sheet and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is baking, prepare the olive tapenade. Finely chop the pitted black olives and mix them with capers, extra virgin olive oil, and lemon juice in a small bowl.

  • 6

    Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Top the chicken with the olive tapenade before serving.

  • 7

    Serve hot, and enjoy your balanced and flavorful meal.

Herb-Crusted Chicken with Olive Tapenade

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Olive Tapenade

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Olive Tapenade

Enjoy a savory twist on a classic chicken dish with tender, herb-crusted chicken breast complemented by a vibrant olive tapenade. The crunchy almond flour crust paired with a fresh, tangy olive-caper mixture brings a balanced burst of flavor and texture to your plate.

NUTRITION

467kcal
Protein
36.6g
Fat
24.5g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Almond Flour (24g)

10 Pitted Black Olives (30g)

1 tbsp Capers (8g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Mixed Herbs (5g)

1/2 tsp Garlic Powder (1.5g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine almond flour, fresh mixed herbs, garlic powder, salt, and pepper. This will serve as the herb coating.

  • 3

    Pat the chicken breast dry and dredge it evenly in the almond flour herb mixture, ensuring all sides are coated.

  • 4

    Place the coated chicken breast on a lightly greased baking sheet and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is baking, prepare the olive tapenade. Finely chop the pitted black olives and mix them with capers, extra virgin olive oil, and lemon juice in a small bowl.

  • 6

    Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Top the chicken with the olive tapenade before serving.

  • 7

    Serve hot, and enjoy your balanced and flavorful meal.