Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

Enjoy a vibrant meal featuring succulent chicken breast wrapped in a crunchy almond crust, paired with tender, herb-infused cauliflower biscuits that deliver a satisfying blend of textures and flavors. This dish brings together lean protein and nutrient-packed veggies for a wholesome and delicious experience.

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NUTRITION

504kcal
Protein
53.3g
Fat
27.7g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg

1 cup Cauliflower, chopped

1 Egg White

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness for uniform cooking. Season both sides with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg. In a separate plate, spread out the almond flour.

  • 4

    Dip the chicken breast into the egg, then coat it evenly with almond flour, pressing gently to adhere the crust.

  • 5

    Place the almond-crusted chicken on a baking sheet lined with parchment paper.

  • 6

    In a medium bowl, combine chopped cauliflower, egg white, mixed fresh herbs, a drizzle of olive oil, salt, and pepper. Toss well to evenly coat the cauliflower.

  • 7

    Spoon the cauliflower mixture onto another baking sheet in round, biscuit-like mounds, gently patting them into thick patties.

  • 8

    Place both the chicken and cauliflower biscuits in the oven. Bake the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the biscuits for 20 minutes until they turn golden and firm.

  • 9

    Remove both from the oven. Allow the chicken to rest for a few minutes before slicing, and serve alongside the warm herb-roasted cauliflower biscuits.

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

Enjoy a vibrant meal featuring succulent chicken breast wrapped in a crunchy almond crust, paired with tender, herb-infused cauliflower biscuits that deliver a satisfying blend of textures and flavors. This dish brings together lean protein and nutrient-packed veggies for a wholesome and delicious experience.

NUTRITION

504kcal
Protein
53.3g
Fat
27.7g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg

1 cup Cauliflower, chopped

1 Egg White

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness for uniform cooking. Season both sides with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg. In a separate plate, spread out the almond flour.

  • 4

    Dip the chicken breast into the egg, then coat it evenly with almond flour, pressing gently to adhere the crust.

  • 5

    Place the almond-crusted chicken on a baking sheet lined with parchment paper.

  • 6

    In a medium bowl, combine chopped cauliflower, egg white, mixed fresh herbs, a drizzle of olive oil, salt, and pepper. Toss well to evenly coat the cauliflower.

  • 7

    Spoon the cauliflower mixture onto another baking sheet in round, biscuit-like mounds, gently patting them into thick patties.

  • 8

    Place both the chicken and cauliflower biscuits in the oven. Bake the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the biscuits for 20 minutes until they turn golden and firm.

  • 9

    Remove both from the oven. Allow the chicken to rest for a few minutes before slicing, and serve alongside the warm herb-roasted cauliflower biscuits.