YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower
Enjoy a deliciously crispy chicken breast coated in a light almond flour crust paired with tender, herb-roasted cauliflower. This dish offers a satisfying balance of lean protein, robust flavor, and a crunchy twist, perfect for a wholesome meal that fuels your day without overwhelming the calorie count.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Cauliflower
1/4 cup Almond Flour
1 large Egg White
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley, Thyme)
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Place the almond flour, garlic powder, chopped fresh herbs, salt, and pepper in a shallow bowl.
Lightly whisk the egg white in another bowl.
Pat the chicken breast dry and dip it into the egg white to coat evenly, then dredge in the almond flour mixture, ensuring it is thoroughly coated.
On a baking sheet lined with parchment paper, place the coated chicken breast.
In a separate bowl, toss the chopped cauliflower with olive oil, a pinch of salt, pepper, and extra herbs if desired.
Spread the cauliflower around the chicken on the baking sheet.
Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the cauliflower is tender and lightly browned.
Allow the dish to rest for a few minutes before serving.