Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

Savor the crunch of an almond-crusted chicken breast paired with a medley of fragrant, herb-roasted root vegetables. A perfect balance of textures and flavors that delivers a satisfying, clean meal ideal for any time of day.

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NUTRITION

421kcal
Protein
39.3g
Fat
22.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 cup Mixed Root Vegetables

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

2 garlic cloves

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine almond flour, salt, and pepper.

  • 3

    Pat the chicken breast dry and season with salt and pepper. Dredge evenly in the almond flour mixture.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil. Sear the chicken breast on each side until golden, about 2-3 minutes per side.

  • 5

    Meanwhile, chop the root vegetables into bite-sized pieces. In a mixing bowl, toss the vegetables with olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 7

    Transfer the seared chicken breast to the baking sheet with vegetables during the last 10 minutes of roasting to finish cooking.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy almond-crusted chicken paired with the herb-roasted root vegetables.

Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Root Vegetables

Savor the crunch of an almond-crusted chicken breast paired with a medley of fragrant, herb-roasted root vegetables. A perfect balance of textures and flavors that delivers a satisfying, clean meal ideal for any time of day.

NUTRITION

421kcal
Protein
39.3g
Fat
22.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 cup Mixed Root Vegetables

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

2 garlic cloves

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine almond flour, salt, and pepper.

  • 3

    Pat the chicken breast dry and season with salt and pepper. Dredge evenly in the almond flour mixture.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil. Sear the chicken breast on each side until golden, about 2-3 minutes per side.

  • 5

    Meanwhile, chop the root vegetables into bite-sized pieces. In a mixing bowl, toss the vegetables with olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 7

    Transfer the seared chicken breast to the baking sheet with vegetables during the last 10 minutes of roasting to finish cooking.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy almond-crusted chicken paired with the herb-roasted root vegetables.