Herb-Crusted Almond Chicken with Roasted Vegetables

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

Herb-Crusted Almond Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Almond Chicken with Roasted Vegetables

Savor the crunch of a delicate almond-crusted chicken breast paired with a vibrant medley of roasted red bell pepper and zucchini. This dish features a perfect harmony of savory herbs and a lightly toasted almond coating that elevates the tender chicken, making it an ideal meal for a wholesome and satisfying dinner.

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NUTRITION

370kcal
Protein
33.9g
Fat
20.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and mixed dried herbs.

  • 3

    Coat the chicken breast evenly with almond flour, pressing gently to adhere.

  • 4

    Slice the red bell pepper into strips and dice the zucchini. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the coated chicken breast and vegetables on a baking sheet lined with parchment paper.

  • 6

    Place the sheet in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Herb-Crusted Almond Chicken with Roasted Vegetables

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

Herb-Crusted Almond Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Almond Chicken with Roasted Vegetables

Savor the crunch of a delicate almond-crusted chicken breast paired with a vibrant medley of roasted red bell pepper and zucchini. This dish features a perfect harmony of savory herbs and a lightly toasted almond coating that elevates the tender chicken, making it an ideal meal for a wholesome and satisfying dinner.

NUTRITION

370kcal
Protein
33.9g
Fat
20.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and mixed dried herbs.

  • 3

    Coat the chicken breast evenly with almond flour, pressing gently to adhere.

  • 4

    Slice the red bell pepper into strips and dice the zucchini. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the coated chicken breast and vegetables on a baking sheet lined with parchment paper.

  • 6

    Place the sheet in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.