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

Enjoy a satisfying, nutrient-packed meal featuring tender chicken breast encrusted with almond flour for a delightful crunch, paired with a medley of herb-roasted cauliflower florets. This dish balances lean protein with wholesome fats, offering crisp textures and bright, earthy herb flavors for a clean, delicious dinner.

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NUTRITION

449kcal
Protein
45.1g
Fat
27.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Almond Flour (28g)

1 large Egg (50g)

1 cup Cauliflower florets (107g)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and black pepper.

  • 3

    In a shallow dish, combine the almond flour with a pinch of salt and the chopped fresh herbs.

  • 4

    In another dish, lightly beat the egg.

  • 5

    Dip the chicken breast first into the beaten egg, ensuring it's well coated, then press into the almond flour mixture until evenly covered.

  • 6

    Place the coated chicken on a lightly greased baking sheet.

  • 7

    In a bowl, toss the cauliflower florets with olive oil, salt, pepper, and a bit more of the fresh herbs.

  • 8

    Spread the cauliflower around the chicken on the baking sheet.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is tender and slightly crispy.

  • 10

    Remove from the oven and let rest for a few minutes before serving.

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

Enjoy a satisfying, nutrient-packed meal featuring tender chicken breast encrusted with almond flour for a delightful crunch, paired with a medley of herb-roasted cauliflower florets. This dish balances lean protein with wholesome fats, offering crisp textures and bright, earthy herb flavors for a clean, delicious dinner.

NUTRITION

449kcal
Protein
45.1g
Fat
27.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Almond Flour (28g)

1 large Egg (50g)

1 cup Cauliflower florets (107g)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and black pepper.

  • 3

    In a shallow dish, combine the almond flour with a pinch of salt and the chopped fresh herbs.

  • 4

    In another dish, lightly beat the egg.

  • 5

    Dip the chicken breast first into the beaten egg, ensuring it's well coated, then press into the almond flour mixture until evenly covered.

  • 6

    Place the coated chicken on a lightly greased baking sheet.

  • 7

    In a bowl, toss the cauliflower florets with olive oil, salt, pepper, and a bit more of the fresh herbs.

  • 8

    Spread the cauliflower around the chicken on the baking sheet.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is tender and slightly crispy.

  • 10

    Remove from the oven and let rest for a few minutes before serving.