Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

Savor the delightful crunch of almond-crusted chicken paired with perfectly herb-roasted cauliflower. The tender chicken, coated in a lightly seasoned almond flour crust and baked to a crispy golden finish, harmonizes beautifully with the aromatic, herb-infused cauliflower. A satisfying dish that balances lean protein with a nutty twist and rustic roasted vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
58.2g
Fat
28.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 cup Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour with salt, pepper, rosemary, and thyme.

  • 3

    Beat the egg in another bowl to use as a binding agent for the chicken.

  • 4

    Dip the chicken breast in the egg, ensuring it is thoroughly coated, then dredge in the almond flour mixture until completely covered.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Drizzle a small amount of extra virgin olive oil over the top for added crispiness.

  • 6

    On a separate baking tray, toss the cauliflower florets with a drizzle of olive oil, salt, pepper, and a pinch of additional herbs if desired.

  • 7

    Bake the chicken and cauliflower in the preheated oven. Roast the cauliflower for about 20-25 minutes until tender and lightly browned, and bake the chicken for 25-30 minutes until it is golden brown and cooked through.

  • 8

    After baking, let the chicken rest for a few minutes before slicing. Serve the crispy almond-crusted chicken alongside the herb-roasted cauliflower.

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower

Savor the delightful crunch of almond-crusted chicken paired with perfectly herb-roasted cauliflower. The tender chicken, coated in a lightly seasoned almond flour crust and baked to a crispy golden finish, harmonizes beautifully with the aromatic, herb-infused cauliflower. A satisfying dish that balances lean protein with a nutty twist and rustic roasted vegetables.

NUTRITION

535kcal
Protein
58.2g
Fat
28.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 cup Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour with salt, pepper, rosemary, and thyme.

  • 3

    Beat the egg in another bowl to use as a binding agent for the chicken.

  • 4

    Dip the chicken breast in the egg, ensuring it is thoroughly coated, then dredge in the almond flour mixture until completely covered.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Drizzle a small amount of extra virgin olive oil over the top for added crispiness.

  • 6

    On a separate baking tray, toss the cauliflower florets with a drizzle of olive oil, salt, pepper, and a pinch of additional herbs if desired.

  • 7

    Bake the chicken and cauliflower in the preheated oven. Roast the cauliflower for about 20-25 minutes until tender and lightly browned, and bake the chicken for 25-30 minutes until it is golden brown and cooked through.

  • 8

    After baking, let the chicken rest for a few minutes before slicing. Serve the crispy almond-crusted chicken alongside the herb-roasted cauliflower.