YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Savory Herb Biscuits
Enjoy a comforting yet light meal featuring tender, crisp baked chicken paired with warm, savory herb biscuits. The chicken is lightly coated in a spiced almond flour crust and baked to perfection, while the fluffy biscuits are enriched with almond flour, a fresh egg, and aromatic herbs for a delightful crunch and flavor that dances on the palate.
INGREDIENTS
4 oz Chicken Breast
10 g Almond Flour (chicken coating)
28 g Almond Flour (biscuits)
1 large Egg
0.25 tsp Baking Powder
1 tsp Fresh Parsley, chopped
0.25 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken breast dry and season with salt and pepper. Lightly dredge it in the 10 g of almond flour mixed with a pinch of salt, pepper, and a tiny dusting of dried thyme.
Place the chicken on the prepared baking sheet and bake for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Meanwhile, prepare the herb biscuits: In a bowl, combine the 28 g of almond flour, 0.25 teaspoon baking powder, chopped fresh parsley, and a pinch of dried thyme. Crack in the egg and gently stir until just combined.
Form the biscuit dough into a round shape on a separate, lightly greased baking dish or small cast-iron skillet. If desired, shape into one or two biscuits depending on preferred size.
Place the biscuit(s) in the oven during the last 12-15 minutes of the chicken's baking time. Bake until the biscuit is set and lightly golden on top.
Remove both the chicken and biscuits from the oven. Let them rest for a few minutes before serving together for a balanced, savory meal.