Sheet Pan Crispy Buffalo Chicken with Roasted Broccoli

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

Sheet Pan Crispy Buffalo Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Buffalo Chicken with Roasted Broccoli

Enjoy a satisfying plate featuring crispy buffalo-coated chicken paired with perfectly roasted broccoli. The chicken is lightly dusted with almond flour for crunch and baked to a tender finish, then tossed with a zesty buffalo sauce, creating a flavorful dish that balances spice, crisp, and freshness.

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NUTRITION

321kcal
Protein
37.5g
Fat
15.2g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

2 tbsp Buffalo Sauce

1 cup Broccoli Florets

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt, pepper, and any desired spices (such as garlic powder or paprika).

  • 3

    Pat the chicken breast dry and lightly coat it with the almond flour mixture on all sides.

  • 4

    Place the coated chicken on one side of the sheet pan.

  • 5

    In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper, then spread them on the other side of the pan.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly crispy on the edges.

  • 7

    Remove from the oven and drizzle the buffalo sauce evenly over the chicken. For extra crispiness, you can return the chicken to the oven for an additional 3-5 minutes.

  • 8

    Serve hot and enjoy your spicy, crispy buffalo chicken with roasted broccoli.

Sheet Pan Crispy Buffalo Chicken with Roasted Broccoli

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

Sheet Pan Crispy Buffalo Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Buffalo Chicken with Roasted Broccoli

Enjoy a satisfying plate featuring crispy buffalo-coated chicken paired with perfectly roasted broccoli. The chicken is lightly dusted with almond flour for crunch and baked to a tender finish, then tossed with a zesty buffalo sauce, creating a flavorful dish that balances spice, crisp, and freshness.

NUTRITION

321kcal
Protein
37.5g
Fat
15.2g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

2 tbsp Buffalo Sauce

1 cup Broccoli Florets

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt, pepper, and any desired spices (such as garlic powder or paprika).

  • 3

    Pat the chicken breast dry and lightly coat it with the almond flour mixture on all sides.

  • 4

    Place the coated chicken on one side of the sheet pan.

  • 5

    In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper, then spread them on the other side of the pan.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly crispy on the edges.

  • 7

    Remove from the oven and drizzle the buffalo sauce evenly over the chicken. For extra crispiness, you can return the chicken to the oven for an additional 3-5 minutes.

  • 8

    Serve hot and enjoy your spicy, crispy buffalo chicken with roasted broccoli.