YOUR SOLIN GENERATED RECIPE
Crispy Baked General Tso Cauliflower Chicken Bowl
This bowl brings together tender, oven-baked chicken coated in a crunchy panko crust paired with roasted cauliflower florets, all tossed in a tangy General Tso sauce. A boost of protein-packed edamame rounds out the dish, offering a satisfying blend of textures and flavors that makes for a vibrant, balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1/2 cup Shelled Edamame
1/4 cup Panko Breadcrumbs
2 tbsp General Tso Sauce
2 Green Onions
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and lightly season with salt and pepper. Dredge the chicken in a thin layer of panko breadcrumbs for a crispy coating.
Place the breaded chicken on a baking sheet lined with parchment paper and bake for about 18-20 minutes, or until the internal temperature reaches 165°F and the coating is golden and crisp.
Meanwhile, toss the cauliflower florets with a small drizzle of oil, salt, and a portion of the General Tso sauce. Spread them out on another baking sheet and roast in the oven for 15 minutes or until tender and lightly caramelized.
In the last 5 minutes of cooking, add the shelled edamame to the cauliflower tray to warm through.
Once cooked, slice the chicken into strips. In a bowl, combine the roasted cauliflower, edamame, and chicken strips.
Drizzle the remaining General Tso sauce over the bowl, and garnish with sliced green onions for a fresh finish.
Serve warm and enjoy your balanced, protein-packed dinner bowl.