YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a well-balanced meal featuring tender, juicy chicken breast encrusted in a crunchy almond coating paired with savory herb-roasted cauliflower biscuits. This dish harmonizes textures and flavors, offering a satisfying crunch with aromatic herbs elevating the dish's natural freshness.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 cup Cauliflower florets
2 tbsp Mixed Fresh Herbs
1 tsp Olive Oil
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper on both sides.
Prepare a dredging station: In one shallow bowl, add the almond flour; in another, beat the egg.
Dip the chicken breast first in the beaten egg, then coat evenly with almond flour.
In a skillet over medium heat, add half the olive oil and lightly sear the chicken for about 2-3 minutes on each side until it develops a golden crust.
Transfer the chicken to a baking sheet and finish cooking in the preheated oven for 10-12 minutes until fully cooked.
Meanwhile, toss the cauliflower florets with remaining olive oil, mixed fresh herbs, salt, and pepper.
Spread the cauliflower on a separate baking sheet and roast in the oven for about 15 minutes, stirring halfway through, until tender and slightly crispy around the edges.
Plate the almond-crusted chicken alongside a serving of the herb-roasted cauliflower biscuits. Serve immediately.