Name: Herb-Crusted Almond-Coated Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/4 cup Almond Flour; 1 cup Broccoli; 1 cup Red Bell Pepper; 1 teaspoon Olive Oil; 1/2 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; Salt and Pepper to taste

Herb-Crusted Almond-Coated Chicken with Roasted Vegetables

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-Coated Chicken with Roasted Vegetables

Enjoy a delightful dish featuring tender chicken breast encrusted with a flavorful almond herb coating, served alongside a medley of perfectly roasted vegetables. The nutty crunch contrasts beautifully with the savory chicken and vibrant vegetables for a balanced and satisfying meal.

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NUTRITION

Protein

35.5g

Fat

20.6g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 cup Broccoli

1 cup Red Bell Pepper

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Pound the chicken breast lightly to even thickness. Season both sides with salt and pepper.
3
In a shallow dish, mix the almond flour, dried thyme, and dried rosemary.
4
Coat the chicken breast in the almond flour mixture, pressing gently to adhere.
5
Place the coated chicken on a baking sheet lined with parchment paper.
6
In a bowl, toss broccoli and red bell pepper with olive oil, salt, and pepper.
7
Arrange the vegetables around the chicken on the baking sheet.
8
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
9
Allow to rest for a few minutes before serving.