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 a delightful balance of textures and natural flavors in this dish featuring tender chicken breast encrusted in a crunchy almond flour coating, paired with oven-roasted cauliflower tossed in aromatic herbs and a hint of olive oil.

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NUTRITION

439kcal
Protein
47.0g
Fat
22.4g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Cauliflower Florets

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, mix the almond flour with garlic powder, mixed dried herbs, salt, and pepper.

  • 3

    Lightly beat the egg white in a separate bowl.

  • 4

    Dip the chicken breast first into the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the cauliflower florets with olive oil, salt, pepper, and additional herbs if desired.

  • 7

    Spread the cauliflower on another baking sheet.

  • 8

    Bake both chicken and cauliflower in the oven. Roast the cauliflower for 20-25 minutes until tender and lightly browned, and bake the chicken for 18-22 minutes or until the internal temperature reaches 165°F.

  • 9

    Allow the chicken to rest for a few minutes before serving 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 a delightful balance of textures and natural flavors in this dish featuring tender chicken breast encrusted in a crunchy almond flour coating, paired with oven-roasted cauliflower tossed in aromatic herbs and a hint of olive oil.

NUTRITION

439kcal
Protein
47.0g
Fat
22.4g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Cauliflower Florets

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, mix the almond flour with garlic powder, mixed dried herbs, salt, and pepper.

  • 3

    Lightly beat the egg white in a separate bowl.

  • 4

    Dip the chicken breast first into the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the cauliflower florets with olive oil, salt, pepper, and additional herbs if desired.

  • 7

    Spread the cauliflower on another baking sheet.

  • 8

    Bake both chicken and cauliflower in the oven. Roast the cauliflower for 20-25 minutes until tender and lightly browned, and bake the chicken for 18-22 minutes or until the internal temperature reaches 165°F.

  • 9

    Allow the chicken to rest for a few minutes before serving alongside the herb-roasted cauliflower.