Crispy Almond-Crusted Chicken with Herbed 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 Herbed Cauliflower Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herbed Cauliflower Biscuits

Savor the crunch of almond-crusted chicken paired with light, herbed cauliflower biscuits. The tender chicken is coated with a crisp almond crust and baked to perfection, while the savory cauliflower biscuits add a delicious, low-carb twist. Perfectly balancing taste and texture, this dish offers a satisfying meal that is both clean and fulfilling.

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NUTRITION

435kcal
Protein
45.1g
Fat
25.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Large Egg

1/4 cup Almond Flour (for chicken crust)

1 cup Cauliflower Rice

1 large Egg White

1 tbsp Almond Flour (for biscuits)

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    For the chicken: In a shallow bowl, whisk the egg. In another dish, spread the almond flour. Season the chicken breast with salt and pepper. Dip both sides of the chicken breast into the egg, then press into the almond flour to coat evenly.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F and the coating is crispy.

  • 4

    While the chicken bakes, prepare the cauliflower biscuits. In a bowl, combine cauliflower rice, egg white, almond flour, fresh thyme, salt, and pepper. Mix until a dough forms.

  • 5

    Scoop the mixture onto a separate parchment-lined baking tray and shape into 3-4 small biscuits. Bake in the oven alongside the chicken for 12-15 minutes until the biscuits firm up and develop a light golden color.

  • 6

    Remove both the chicken and biscuits from the oven. Plate the chicken with the biscuits on the side. Garnish with additional thyme if desired and serve warm.

Crispy Almond-Crusted Chicken with Herbed 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 Herbed Cauliflower Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herbed Cauliflower Biscuits

Savor the crunch of almond-crusted chicken paired with light, herbed cauliflower biscuits. The tender chicken is coated with a crisp almond crust and baked to perfection, while the savory cauliflower biscuits add a delicious, low-carb twist. Perfectly balancing taste and texture, this dish offers a satisfying meal that is both clean and fulfilling.

NUTRITION

435kcal
Protein
45.1g
Fat
25.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Large Egg

1/4 cup Almond Flour (for chicken crust)

1 cup Cauliflower Rice

1 large Egg White

1 tbsp Almond Flour (for biscuits)

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    For the chicken: In a shallow bowl, whisk the egg. In another dish, spread the almond flour. Season the chicken breast with salt and pepper. Dip both sides of the chicken breast into the egg, then press into the almond flour to coat evenly.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F and the coating is crispy.

  • 4

    While the chicken bakes, prepare the cauliflower biscuits. In a bowl, combine cauliflower rice, egg white, almond flour, fresh thyme, salt, and pepper. Mix until a dough forms.

  • 5

    Scoop the mixture onto a separate parchment-lined baking tray and shape into 3-4 small biscuits. Bake in the oven alongside the chicken for 12-15 minutes until the biscuits firm up and develop a light golden color.

  • 6

    Remove both the chicken and biscuits from the oven. Plate the chicken with the biscuits on the side. Garnish with additional thyme if desired and serve warm.