YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Roasted Veggie Snack Plate
Enjoy a light yet satisfying plate featuring lightly crispy chicken paired with a medley of roasted seasonal veggies. The chicken is coated in a simple almond flour crisp with a hint of seasoning, then baked to perfection, offering a delightful crunch with every bite. Roasted red bell pepper, zucchini, and carrot add a burst of color and natural sweetness, making this plate a versatile meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
2 large Egg Whites
2 tbsp Almond Flour
1 medium Red Bell Pepper
1/2 medium Zucchini
1 small Carrot
1 tsp Olive Oil
Seasonings to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the red bell pepper into strips, cut the zucchini into rounds, and peel and slice the carrot into sticks.
In a shallow bowl, whisk together the egg whites with a pinch of salt, pepper, and your favorite seasonings (such as garlic powder and paprika).
Place the almond flour in another shallow dish.
Dip the chicken breast pieces first into the egg whites, then dredge them in the almond flour, ensuring an even coating.
Arrange the coated chicken and the prepared veggies on the baking sheet. Drizzle the olive oil evenly over the veggies and lightly over the chicken if desired.
Roast in the oven for about 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the veggies are tender and slightly caramelized.
Remove from oven, let cool for a couple of minutes, and serve your crispy chicken alongside the vibrant roasted veggies.