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

Enjoy a light yet satisfying meal featuring tender chicken breast coated in a crisp almond crust and paired with herb-roasted cauliflower. The dish delivers a delightful crunch from almond meal and aromatic herbs, while the roasted cauliflower adds a subtle, earthy flavor to complement the savory chicken. A nourishing dinner option that's perfect for those mindful of protein and calorie goals.

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NUTRITION

348kcal
Protein
37.4g
Fat
18.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

2 tbsp Almond Flour

1 cup Cauliflower Florets

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a shallow bowl, whisk the egg with a pinch of salt and pepper.

  • 3

    In another plate, combine almond flour, dried thyme, dried rosemary, garlic powder, and a little extra salt and pepper.

  • 4

    Dip the chicken breast into the egg mixture, ensuring it's fully coated, then dredge in the almond flour mixture, patting gently to adhere.

  • 5

    Place the coated chicken on a lightly greased baking sheet or rack.

  • 6

    In a mixing bowl, toss the cauliflower florets with olive oil, salt, pepper, and a pinch of dried herbs if desired.

  • 7

    Spread the cauliflower evenly on a separate baking sheet.

  • 8

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F, and bake the cauliflower for 15-20 minutes until tender and slightly caramelized.

  • 9

    Serve the crispy almond-crusted chicken alongside the herb-roasted cauliflower while warm.

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

Enjoy a light yet satisfying meal featuring tender chicken breast coated in a crisp almond crust and paired with herb-roasted cauliflower. The dish delivers a delightful crunch from almond meal and aromatic herbs, while the roasted cauliflower adds a subtle, earthy flavor to complement the savory chicken. A nourishing dinner option that's perfect for those mindful of protein and calorie goals.

NUTRITION

348kcal
Protein
37.4g
Fat
18.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

2 tbsp Almond Flour

1 cup Cauliflower Florets

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a shallow bowl, whisk the egg with a pinch of salt and pepper.

  • 3

    In another plate, combine almond flour, dried thyme, dried rosemary, garlic powder, and a little extra salt and pepper.

  • 4

    Dip the chicken breast into the egg mixture, ensuring it's fully coated, then dredge in the almond flour mixture, patting gently to adhere.

  • 5

    Place the coated chicken on a lightly greased baking sheet or rack.

  • 6

    In a mixing bowl, toss the cauliflower florets with olive oil, salt, pepper, and a pinch of dried herbs if desired.

  • 7

    Spread the cauliflower evenly on a separate baking sheet.

  • 8

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F, and bake the cauliflower for 15-20 minutes until tender and slightly caramelized.

  • 9

    Serve the crispy almond-crusted chicken alongside the herb-roasted cauliflower while warm.