Herb-Crusted Chicken and Zucchini Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken and Zucchini Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Zucchini Casserole

Enjoy a light yet satisfying casserole featuring tender herb-crusted chicken paired with fresh zucchini, all brought together with a crispy almond flour coating and a hint of Parmesan. This dish is perfectly balanced to deliver savory flavors in a nutritious and wholesome meal.

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NUTRITION

370kcal
Protein
40.6g
Fat
17.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Almond Flour

1 large Egg White

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a baking dish with a small amount of olive oil or a non-stick spray if desired.

  • 3

    In a small bowl, whisk together the egg white, garlic powder, dried Italian herbs, salt, and pepper.

  • 4

    In a separate shallow dish, combine the almond flour and grated Parmesan cheese.

  • 5

    Dip the chicken breast pieces into the egg white mixture, ensuring they are fully coated, then dredge in the almond flour mixture for a crispy crust.

  • 6

    Slice the zucchini into rounds or half-moons and gently arrange them in the prepared baking dish.

  • 7

    Place the coated chicken breast on top of the zucchini.

  • 8

    Cover the dish with foil and bake for 20 minutes.

  • 9

    Remove the foil and bake for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden.

  • 10

    Let the casserole rest for a few minutes before serving to allow flavors to meld together.

Herb-Crusted Chicken and Zucchini Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken and Zucchini Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Zucchini Casserole

Enjoy a light yet satisfying casserole featuring tender herb-crusted chicken paired with fresh zucchini, all brought together with a crispy almond flour coating and a hint of Parmesan. This dish is perfectly balanced to deliver savory flavors in a nutritious and wholesome meal.

NUTRITION

370kcal
Protein
40.6g
Fat
17.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Almond Flour

1 large Egg White

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a baking dish with a small amount of olive oil or a non-stick spray if desired.

  • 3

    In a small bowl, whisk together the egg white, garlic powder, dried Italian herbs, salt, and pepper.

  • 4

    In a separate shallow dish, combine the almond flour and grated Parmesan cheese.

  • 5

    Dip the chicken breast pieces into the egg white mixture, ensuring they are fully coated, then dredge in the almond flour mixture for a crispy crust.

  • 6

    Slice the zucchini into rounds or half-moons and gently arrange them in the prepared baking dish.

  • 7

    Place the coated chicken breast on top of the zucchini.

  • 8

    Cover the dish with foil and bake for 20 minutes.

  • 9

    Remove the foil and bake for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden.

  • 10

    Let the casserole rest for a few minutes before serving to allow flavors to meld together.