Roasted Cauliflower Bowl with Herb-Crusted Chicken

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

Roasted Cauliflower Bowl with Herb-Crusted Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Bowl with Herb-Crusted Chicken

Savor a nourishing bowl featuring tender herb-crusted chicken paired with roasted cauliflower and a hint of quinoa. Each bite delivers a delicious blend of roasted flavors and aromatic herbs, perfect for a balanced and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
42.7g
Fat
18g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower florets

2 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the cauliflower florets with 1 tsp of olive oil, salt, and pepper. Spread the florets onto a baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Dredge the chicken lightly in almond flour mixed with the fresh chopped herbs.

  • 4

    Heat the remaining 1 tsp olive oil in a skillet over medium heat and add the chicken breast. Sear for 3-4 minutes on each side until golden before transferring to the oven. Bake for an additional 10-12 minutes or until the chicken is fully cooked.

  • 5

    Warm the cooked quinoa if needed.

  • 6

    Assemble the bowl by placing a base of quinoa, then topping with roasted cauliflower and sliced herb-crusted chicken.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

Roasted Cauliflower Bowl with Herb-Crusted Chicken

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

Roasted Cauliflower Bowl with Herb-Crusted Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Bowl with Herb-Crusted Chicken

Savor a nourishing bowl featuring tender herb-crusted chicken paired with roasted cauliflower and a hint of quinoa. Each bite delivers a delicious blend of roasted flavors and aromatic herbs, perfect for a balanced and satisfying meal.

NUTRITION

415kcal
Protein
42.7g
Fat
18g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower florets

2 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the cauliflower florets with 1 tsp of olive oil, salt, and pepper. Spread the florets onto a baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Dredge the chicken lightly in almond flour mixed with the fresh chopped herbs.

  • 4

    Heat the remaining 1 tsp olive oil in a skillet over medium heat and add the chicken breast. Sear for 3-4 minutes on each side until golden before transferring to the oven. Bake for an additional 10-12 minutes or until the chicken is fully cooked.

  • 5

    Warm the cooked quinoa if needed.

  • 6

    Assemble the bowl by placing a base of quinoa, then topping with roasted cauliflower and sliced herb-crusted chicken.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.