YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Roasted Broccoli
Enjoy a vibrant plate of herb-crusted chicken paired with roasted broccoli. The juicy chicken is delicately seasoned with aromatic herbs and a crunchy almond crust, while the broccoli is roasted to perfection with a touch of olive oil, making for a delicious and satisfying meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1 tsp Olive Oil
0.4 oz Crushed Almonds
Herbs and Spices to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry and season generously with your preferred mix of herbs, such as thyme, rosemary, and garlic powder. Lightly salt and pepper to taste.
Place the crushed almonds in a shallow dish. Press the seasoned chicken breast into the almonds to form an even crust on all sides.
Toss the broccoli with olive oil, salt, and pepper in a bowl until evenly coated.
Arrange the almond-crusted chicken on a baking sheet lined with parchment paper, and spread the broccoli around it in a single layer.
Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with lightly crispy edges.
Let the chicken rest for a few minutes before slicing, then serve alongside the roasted broccoli.