Name: Herb-Crusted Almond Chicken with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 piece (170g) Chicken Breast; 2 tablespoons Almond Flour; 1 large Egg; 150g Broccoli; 1 teaspoon Olive Oil; 0.5 teaspoon Dried Rosemary; 0.5 teaspoon Dried Thyme; Salt and Black Pepper to taste

Herb-Crusted Almond Chicken with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Almond Chicken with Roasted Broccoli

Savor the combination of tender chicken breast encrusted with a light almond flour coating and aromatic herbs, paired with perfectly roasted broccoli drizzled with a hint of olive oil. This dish delivers a balanced profile for a nourishing and satisfying meal.

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NUTRITION

Protein

48.1g

Fat

21g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Chicken Breast

2 tablespoons Almond Flour

1 large Egg

150g Broccoli

1 teaspoon Olive Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a shallow bowl, whisk the egg. In another shallow dish, combine the almond flour with dried rosemary, dried thyme, salt, and pepper.
3
Dip the chicken breast first into the egg, then coat thoroughly in the almond flour mixture.
4
Place the coated chicken breast on a baking sheet lined with parchment paper.
5
In a separate bowl, toss the broccoli with olive oil, salt, and pepper.
6
Arrange the broccoli around the chicken on the baking sheet.
7
Bake in the preheated oven for about 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is tender and slightly charred.
8
Remove from the oven, let rest for a few minutes, then serve.