Crispy Herb-Crusted Chicken Tenders with Roasted Garlic Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Chicken Tenders with Roasted Garlic Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Tenders with Roasted Garlic Potato Wedges

Enjoy a satisfying meal featuring tender chicken breasts lightly coated in a crispy almond flour and herb crust, paired with golden roasted garlic potato wedges. Perfectly balanced and full of flavor, this dish delivers a delightful crunch and a comforting roasted aroma ideal for a wholesome dinner.

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NUTRITION

414kcal
Protein
37.3g
Fat
16.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Tender

10 grams Almond Flour

1 Large Egg

150 grams Baby Potatoes

1 Garlic Clove

1 Teaspoon Olive Oil

1 Tablespoon Mixed Fresh Herbs (Thyme & Oregano)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and quarter the baby potatoes. In a bowl, toss them with minced garlic, olive oil, and chopped mixed herbs. Season lightly with salt and pepper.

  • 3

    Spread the potatoes evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway, until they are golden and tender.

  • 4

    While the potatoes roast, prepare the chicken. In a shallow dish, place the almond flour and mix in chopped fresh herbs, salt, and pepper.

  • 5

    Beat the egg in another bowl. Dip each chicken tender first in the egg, then coat evenly with the almond flour mixture.

  • 6

    Heat a non-stick skillet over medium heat. Add the coated chicken tenders and cook for 3-4 minutes per side, or until golden brown and fully cooked through.

  • 7

    Plate the crispy herb-crusted chicken tenders alongside a serving of roasted garlic potato wedges and enjoy your balanced meal.

Crispy Herb-Crusted Chicken Tenders with Roasted Garlic Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Chicken Tenders with Roasted Garlic Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Tenders with Roasted Garlic Potato Wedges

Enjoy a satisfying meal featuring tender chicken breasts lightly coated in a crispy almond flour and herb crust, paired with golden roasted garlic potato wedges. Perfectly balanced and full of flavor, this dish delivers a delightful crunch and a comforting roasted aroma ideal for a wholesome dinner.

NUTRITION

414kcal
Protein
37.3g
Fat
16.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Tender

10 grams Almond Flour

1 Large Egg

150 grams Baby Potatoes

1 Garlic Clove

1 Teaspoon Olive Oil

1 Tablespoon Mixed Fresh Herbs (Thyme & Oregano)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and quarter the baby potatoes. In a bowl, toss them with minced garlic, olive oil, and chopped mixed herbs. Season lightly with salt and pepper.

  • 3

    Spread the potatoes evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway, until they are golden and tender.

  • 4

    While the potatoes roast, prepare the chicken. In a shallow dish, place the almond flour and mix in chopped fresh herbs, salt, and pepper.

  • 5

    Beat the egg in another bowl. Dip each chicken tender first in the egg, then coat evenly with the almond flour mixture.

  • 6

    Heat a non-stick skillet over medium heat. Add the coated chicken tenders and cook for 3-4 minutes per side, or until golden brown and fully cooked through.

  • 7

    Plate the crispy herb-crusted chicken tenders alongside a serving of roasted garlic potato wedges and enjoy your balanced meal.