YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits
Savor the crunch of almond-crusted chicken paired with light, herb-infused cauliflower biscuits. This dish offers a satisfying balance of protein and wholesome vegetables, perfect for a nourishing meal any time of day.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 cup Cauliflower, chopped
1 tbsp Parmesan Cheese
2 tbsp Fresh Herbs (Parsley, Thyme)
2 sprays Olive Oil
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry. Beat the egg in a shallow bowl.
In another bowl, combine almond flour and a pinch of salt, pepper, and finely chopped fresh herbs.
Dip the chicken breast first in the beaten egg, then coat evenly with the almond flour mixture.
Place the coated chicken on a baking sheet lined with parchment paper and lightly spray with olive oil.
In a separate bowl, toss chopped cauliflower with a bit of olive oil, salt, pepper, and additional fresh herbs.
Form the cauliflower into small biscuit shapes on a baking sheet, then sprinkle with grated Parmesan cheese on top.
Place both the chicken and cauliflower biscuits in the preheated oven.
Bake the chicken for 20-25 minutes until cooked through and the coating is crispy, and roast the cauliflower biscuits for 15-20 minutes until tender and golden.
Let the chicken rest for a few minutes before slicing, then serve alongside the herb-roasted cauliflower biscuits.