YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken with Roasted Broccoli and Creamy Ranch
Savor a delicious twist on buffalo chicken! Juicy chicken breast is lightly coated in almond flour for a crispy finish, tossed in bold buffalo sauce, and paired with tender roasted broccoli drizzled with olive oil. Finished with a cool, creamy ranch dip, this meal delivers a satisfying blend of spicy, crunchy, and refreshing flavors.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Almond Flour
2 tbsp Buffalo Sauce
1 cup Broccoli
1 tsp Olive Oil
2 tbsp Creamy Ranch Dressing
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and set aside.
In a shallow bowl, place the almond flour and season with a pinch of salt, pepper, and any additional preferred spices.
Coat the chicken breast in the almond flour, shaking off any excess.
Heat a non-stick skillet over medium-high heat and lightly sear the chicken on both sides to create a crispy exterior.
Once seared, transfer the chicken to a baking sheet.
Brush the chicken evenly with buffalo sauce.
Toss the broccoli in olive oil, and season with salt and pepper.
Spread the broccoli on a separate baking sheet.
Place both the chicken and broccoli in the oven. Bake the chicken for approximately 15-18 minutes until cooked through and the broccoli for about 12-15 minutes until tender and lightly charred.
Remove from the oven and let the chicken rest for a few minutes.
Serve the crispy buffalo chicken with roasted broccoli on the side, and enjoy with a drizzle or a side of creamy ranch dressing for dipping.