YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chicken with Garlic Green Beans
Enjoy a savory, crispy herb-roasted chicken paired with garlicky sautéed green beans. The chicken is lightly crusted in almond flour mixed with fragrant herbs, then roasted to perfection, while the green beans are quickly sautéed in olive oil and garlic, delivering a satisfying crunch and deep flavor.
INGREDIENTS
6 oz Chicken Breast, skinless
1/4 cup Almond Flour
1 cup Green Beans
1 tbsp Olive Oil
2 cloves Garlic
2 tbsp Fresh Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry, and season both sides with salt and black pepper.
In a shallow dish, combine the almond flour, chopped fresh herbs, a pinch of salt, and a bit of black pepper.
Lightly press the chicken breast into the almond flour mixture, ensuring a uniform coating.
Heat half of the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the chicken for approximately 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, trim the ends of the green beans. In a separate pan, heat the remaining olive oil over medium heat, add minced garlic, and sauté for 30 seconds until fragrant.
Add the green beans to the pan, tossing to coat with the garlic oil. Sauté for about 5-7 minutes until tender-crisp, seasoning lightly with salt and pepper.
Plate the roasted chicken with a side of garlic green beans and garnish with a sprinkle of fresh herbs if desired.