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 satisfying meal featuring tender chicken breast encrusted with a crunchy almond coating, paired with perfectly herb-roasted cauliflower. This dish is both flavorful and nourishing, offering a delightful mix of textures and a burst of fresh herb aromas.

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NUTRITION

503kcal
Protein
40.4g
Fat
34.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg

1/4 cup Almond Flour

1 cup Cauliflower Florets

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley and Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

  • 2

    Season the chicken breast on both sides with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg. In another shallow bowl, mix the almond flour with chopped fresh herbs, and add a pinch of salt and pepper.

  • 4

    Dip the chicken breast into the egg mixture, then coat thoroughly in the almond flour mixture.

  • 5

    Place the coated chicken breast on the baking sheet. Arrange the cauliflower florets around the chicken.

  • 6

    Drizzle olive oil over the cauliflower and lightly season with salt, pepper, and extra herbs if desired.

  • 7

    Bake for approximately 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cauliflower is tender and crispy on the edges.

  • 8

    Allow the chicken to rest for a few minutes before serving alongside the 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

Enjoy a satisfying meal featuring tender chicken breast encrusted with a crunchy almond coating, paired with perfectly herb-roasted cauliflower. This dish is both flavorful and nourishing, offering a delightful mix of textures and a burst of fresh herb aromas.

NUTRITION

503kcal
Protein
40.4g
Fat
34.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg

1/4 cup Almond Flour

1 cup Cauliflower Florets

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley and Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

  • 2

    Season the chicken breast on both sides with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg. In another shallow bowl, mix the almond flour with chopped fresh herbs, and add a pinch of salt and pepper.

  • 4

    Dip the chicken breast into the egg mixture, then coat thoroughly in the almond flour mixture.

  • 5

    Place the coated chicken breast on the baking sheet. Arrange the cauliflower florets around the chicken.

  • 6

    Drizzle olive oil over the cauliflower and lightly season with salt, pepper, and extra herbs if desired.

  • 7

    Bake for approximately 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cauliflower is tender and crispy on the edges.

  • 8

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