YOUR SOLIN GENERATED RECIPE
Crispy Baked Teriyaki Chicken with Roasted Broccoli
Enjoy a savory, satisfying dish of tender chicken breast coated in a light almond flour crust and glazed with homemade teriyaki, paired with perfectly roasted broccoli. This dish balances crisp textures with a rich tang and is ideal for a clean, nutritious meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
15 g Almond Flour
½ tsp Olive Oil
2 Tbsp Teriyaki Sauce
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Lightly season the chicken breast with salt and pepper. Brush with a small amount of teriyaki sauce to help the almond flour adhere.
Dredge the chicken in almond flour, ensuring a thin, even coating.
Place the coated chicken on a baking sheet lined with parchment paper. Drizzle the remaining teriyaki sauce over the top.
Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crisp.
Meanwhile, toss the broccoli with olive oil, salt, and pepper. Spread it out on a separate baking sheet.
Roast the broccoli in the oven for about 15 minutes, until tender and slightly caramelized.
Remove both from the oven, slice the chicken if desired, and serve alongside the roasted broccoli.
Enjoy your clean, delicious meal!