YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Chicken with Roasted Garlic Cauliflower Rice
Savor the satisfying crunch of herb-crusted chicken paired with a fragrant roasted garlic cauliflower rice. This dish features tender, juicy chicken enhanced by a medley of fresh herbs and a light, crisp coating, while the cauliflower rice is elevated with a rich roasted garlic flavor and a hint of olive oil. Perfectly balanced for a wholesome, flavorful meal.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
1 tsp Fresh Rosemary, chopped
1 tsp Fresh Thyme, chopped
1 tsp Garlic Powder
Salt and Pepper to taste
0.5 tsp Olive Oil (for chicken)
1 cup Cauliflower, chopped
1 Garlic Clove, minced
2 tsp Olive Oil (for cauliflower rice)
PREPARATION
Preheat your oven to 400°F.
In a shallow dish, whisk the egg white with garlic powder, chopped rosemary, thyme, salt, and pepper.
Lightly coat the 5 oz chicken breast with the egg white mixture. Allow it to rest for a few minutes to absorb the flavors.
Heat 0.5 teaspoon of olive oil in an oven-safe skillet over medium heat. Sear the chicken for about 2 minutes per side until lightly golden.
Transfer the skillet to the preheated oven and bake the chicken for 10-12 minutes until the internal temperature reaches 165°F.
While the chicken is baking, prepare the cauliflower rice. In a medium pan, heat 2 teaspoons of olive oil over medium heat.
Add the minced garlic to the pan and sauté for 30 seconds until fragrant.
Add the chopped cauliflower and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
Season the cauliflower rice with salt and pepper to taste.
Plate the herb-crusted chicken alongside a generous serving of roasted garlic cauliflower rice and serve immediately.