Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

Enjoy a satisfying dish featuring tender chicken breast encrusted in almond flour for a delightful crunch paired with light, herb-infused roasted cauliflower biscuits. This dish is both flavorful and balanced, making it a perfect option for any meal of the day.

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NUTRITION

376kcal
Protein
38.5g
Fat
20.4g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 cup Cauliflower Florets

1 large Egg White

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast slightly for even thickness. Season with salt, pepper, and garlic powder.

  • 3

    Dredge the chicken breast in almond flour, shaking off any excess. For extra adhesion, you can lightly brush the chicken with a beaten egg white before coating.

  • 4

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

  • 5

    In a bowl, toss the cauliflower florets with olive oil, a pinch of salt, and chopped fresh parsley.

  • 6

    Arrange the cauliflower on another baking sheet in a single layer to form biscuit-like shapes. Lightly press them down to mimic biscuit texture.

  • 7

    Place both the chicken and cauliflower in the oven. Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F. Roast the cauliflower for about 18-20 minutes, turning once, until tender and lightly golden at the edges.

  • 8

    Remove from the oven. Plate the chicken alongside the herb-roasted cauliflower biscuits.

  • 9

    Garnish with extra parsley if desired, and serve warm.

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits

Enjoy a satisfying dish featuring tender chicken breast encrusted in almond flour for a delightful crunch paired with light, herb-infused roasted cauliflower biscuits. This dish is both flavorful and balanced, making it a perfect option for any meal of the day.

NUTRITION

376kcal
Protein
38.5g
Fat
20.4g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 cup Cauliflower Florets

1 large Egg White

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast slightly for even thickness. Season with salt, pepper, and garlic powder.

  • 3

    Dredge the chicken breast in almond flour, shaking off any excess. For extra adhesion, you can lightly brush the chicken with a beaten egg white before coating.

  • 4

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

  • 5

    In a bowl, toss the cauliflower florets with olive oil, a pinch of salt, and chopped fresh parsley.

  • 6

    Arrange the cauliflower on another baking sheet in a single layer to form biscuit-like shapes. Lightly press them down to mimic biscuit texture.

  • 7

    Place both the chicken and cauliflower in the oven. Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F. Roast the cauliflower for about 18-20 minutes, turning once, until tender and lightly golden at the edges.

  • 8

    Remove from the oven. Plate the chicken alongside the herb-roasted cauliflower biscuits.

  • 9

    Garnish with extra parsley if desired, and serve warm.