YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits
Savor the crunch of tender chicken breast encrusted in a light almond flour coating, perfectly paired with golden herb-roasted cauliflower biscuits. This dish delivers a satisfying balance of protein and wholesome flavors, making it a delightful option for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 cup Cauliflower Florets
1 teaspoon Olive Oil
1 tablespoon Fresh Herbs (Rosemary & Thyme)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, whisk the egg until well beaten.
Place the almond flour in another shallow dish. Dip the chicken breast first into the egg, then coat evenly with almond flour. Place the coated chicken on the prepared baking sheet.
On a separate baking tray, toss the cauliflower florets with olive oil, fresh herbs, salt, and pepper to taste.
Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is crisp and golden.
Simultaneously, roast the cauliflower for about 15-20 minutes until tender and edges are golden.
Plate the crispy almond-crusted chicken alongside the herb-roasted cauliflower biscuits and serve immediately.