YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower
Enjoy succulent chicken breast coated in a crunchy almond flour crust paired with tender, herb-roasted cauliflower. This dish offers an inviting balance of textures and flavors, marrying the nutty, crispy coating with the aromatic herbs and lightly charred cauliflower—a satisfying meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 cup Cauliflower Florets
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, combine the almond flour, mixed dried herbs, garlic powder, salt, and pepper.
In another small bowl, lightly beat the egg.
Dip the chicken breast first in the egg, then coat thoroughly with the almond flour mixture on both sides.
Place the coated chicken on the baking sheet.
In a separate bowl, toss the cauliflower florets with olive oil, a pinch of salt, pepper, and a sprinkle of extra dried herbs.
Arrange the seasoned cauliflower around the chicken on the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, and the cauliflower is tender and slightly golden.
Remove from the oven, let rest for a couple of minutes, and serve warm.