YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a delightful twist on a classic comfort meal with tender chicken breast enveloped in a crisp almond crust paired with light, herb-infused cauliflower biscuits. The dish offers a satisfying crunch and aromatic herb notes, making it a perfect balance of savory flavors and textures for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour (for coating)
1 cup Cauliflower, chopped
1 large Egg
1/8 cup Almond Flour (for biscuit)
Herbs & Spices (parsley, thyme, garlic powder, paprika, salt, pepper)
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season lightly with salt, pepper, and paprika.
Dredge the chicken in almond flour (1/4 cup) until evenly coated.
Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
While the chicken is baking, prepare the cauliflower biscuits by placing 1 cup chopped cauliflower in a bowl.
Lightly steam or microwave the cauliflower until just tender, then mash it slightly.
Mix in the egg, 1/8 cup almond flour, and a pinch of herbs (parsley, thyme) along with garlic powder, salt, and pepper.
Form the mixture into biscuit shapes on a lightly greased baking tray, and bake in the oven for 12-15 minutes until firm and slightly golden.
Serve the crispy almond-crusted chicken alongside the herb-roasted cauliflower biscuits while warm.