Herb-Crusted Almond Chicken with Roasted Vegetables

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

Herb-Crusted Almond Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Almond Chicken with Roasted Vegetables

Enjoy a satisfying dish featuring tender chicken breast encrusted in almond flour and herbs, paired with a colorful medley of roasted vegetables. This dish offers a delightful crunch from the almond coating and a blend of savory roasted veggies, making it a balanced meal perfect for any time of day.

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NUTRITION

467kcal
Protein
49.6g
Fat
18g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1 cup Mixed Vegetables

1 tsp Olive Oil

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow bowl, combine the almond flour with your chosen herbs and spices (rosemary, thyme, salt, and pepper).

  • 3

    Pat the chicken breast dry, brush lightly with egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the tray.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then serve your herb-crusted almond chicken with roasted vegetables hot.

Herb-Crusted Almond Chicken with Roasted Vegetables

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

Herb-Crusted Almond Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Almond Chicken with Roasted Vegetables

Enjoy a satisfying dish featuring tender chicken breast encrusted in almond flour and herbs, paired with a colorful medley of roasted vegetables. This dish offers a delightful crunch from the almond coating and a blend of savory roasted veggies, making it a balanced meal perfect for any time of day.

NUTRITION

467kcal
Protein
49.6g
Fat
18g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1 cup Mixed Vegetables

1 tsp Olive Oil

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow bowl, combine the almond flour with your chosen herbs and spices (rosemary, thyme, salt, and pepper).

  • 3

    Pat the chicken breast dry, brush lightly with egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the tray.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then serve your herb-crusted almond chicken with roasted vegetables hot.