YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower
Enjoy a delightful twist on a classic crispy chicken dish, featuring a light almond crust paired with tender, herb-roasted cauliflower. This balanced meal offers a satisfying crunch combined with the aromatic flavors of fresh herbs and a drizzle of olive oil, ideal for a nourishing dinner.
INGREDIENTS
5 oz Chicken Breast
2 tbsp Crushed Raw Almonds
1 cup Cauliflower Florets
1.5 tsp Olive Oil
Fresh Herbs & Seasonings (to taste)
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry. Season both sides with salt, pepper, garlic powder, and paprika.
Press the chicken into the crushed raw almonds to create an even coating.
In a bowl, toss the cauliflower florets with olive oil, a pinch of salt, pepper, and chopped fresh herbs like parsley or thyme.
Place the almond-crusted chicken on a baking tray lined with parchment paper. Arrange the seasoned cauliflower around the chicken.
Roast everything in the preheated oven for about 20-25 minutes, until the chicken is fully cooked (internal temperature reaches 165°F) and the cauliflower is tender with crispy edges.
Let the chicken rest for a few minutes before serving alongside the herb-roasted cauliflower.