Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

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

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

Enjoy a satisfying meal featuring tender chicken breast coated in a crunchy almond crust, paired with beautifully herb-infused roasted cauliflower. This dish offers a delightful balance of textures and flavors, perfect for a wholesome dinner.

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NUTRITION

409kcal
Protein
46.4g
Fat
20.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 large Egg

1 cup Cauliflower florets

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the cauliflower by tossing it with olive oil, fresh rosemary, thyme, salt, and pepper. Spread it out on a baking tray.

  • 3

    Place the tray in the oven and roast the cauliflower for 20-25 minutes until tender and golden around the edges.

  • 4

    While the cauliflower roasts, pat the chicken breast dry. Season lightly with salt and pepper.

  • 5

    Beat the egg in a shallow bowl. Place the almond flour and garlic powder in a separate shallow dish.

  • 6

    Dip the chicken breast first into the egg, ensuring it is well-coated, then dredge it in the almond flour mixture, pressing gently to adhere.

  • 7

    Heat a non-stick skillet over medium heat. Optionally add a small amount of oil if needed.

  • 8

    Cook the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the almond crust is crispy.

  • 9

    Plate the crisp chicken alongside the herb-roasted cauliflower and serve warm.

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

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

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

Enjoy a satisfying meal featuring tender chicken breast coated in a crunchy almond crust, paired with beautifully herb-infused roasted cauliflower. This dish offers a delightful balance of textures and flavors, perfect for a wholesome dinner.

NUTRITION

409kcal
Protein
46.4g
Fat
20.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 large Egg

1 cup Cauliflower florets

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the cauliflower by tossing it with olive oil, fresh rosemary, thyme, salt, and pepper. Spread it out on a baking tray.

  • 3

    Place the tray in the oven and roast the cauliflower for 20-25 minutes until tender and golden around the edges.

  • 4

    While the cauliflower roasts, pat the chicken breast dry. Season lightly with salt and pepper.

  • 5

    Beat the egg in a shallow bowl. Place the almond flour and garlic powder in a separate shallow dish.

  • 6

    Dip the chicken breast first into the egg, ensuring it is well-coated, then dredge it in the almond flour mixture, pressing gently to adhere.

  • 7

    Heat a non-stick skillet over medium heat. Optionally add a small amount of oil if needed.

  • 8

    Cook the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the almond crust is crispy.

  • 9

    Plate the crisp chicken alongside the herb-roasted cauliflower and serve warm.