YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Spaghetti Squash
Enjoy a vibrant, satisfying dish featuring tender chicken breast encrusted with a crunchy almond coating, paired with delicate, herb-infused spaghetti squash. This meal strikes the perfect balance between lean protein and wholesome carbohydrates, accentuated by a hint of citrus and aromatic herbs for an uplifting flavor experience.
INGREDIENTS
1 piece Chicken Breast (150g)
2 tablespoons Almond Meal (20g)
1 cup Spaghetti Squash (150g)
1 teaspoon Olive Oil (5g)
1 teaspoon Lemon Zest
1 tablespoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Season the chicken breast lightly with salt and pepper. Zest a lemon over the chicken for a burst of citrus flavor.
Press the chicken into the almond meal until fully coated on both sides.
Heat a non-stick skillet over medium-high heat. Lightly sear the chicken for 2-3 minutes on each side until the almond crust is golden. Transfer the chicken to a baking dish.
Halve the spaghetti squash, remove seeds, and use a fork to gently scrape strands to create the 'spaghetti'. Place the squash halves on a baking sheet.
Drizzle olive oil over the spaghetti squash, sprinkle with fresh thyme, a pinch of salt, and pepper.
Place both the chicken and the spaghetti squash in the oven. Roast the squash for about 25-30 minutes until tender and lightly browned on the edges, and bake the chicken for 15-20 minutes until it reaches an internal temperature of 165°F.
Remove from the oven, serve the chicken sliced alongside the herb-roasted spaghetti squash, and enjoy.