Crispy Spiced Chicken with Roasted Vegetables

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

Crispy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken with Roasted Vegetables

Enjoy a delicious plate of crispy spiced chicken paired with a colorful medley of roasted vegetables. The tender, juicy chicken breast is lightly coated in a hint of almond flour and seasoned with smoked paprika and garlic, then baked to perfection with a drizzle of olive oil for extra crispiness. The dish is rounded out by vibrant roasted vegetables that bring a delightful sweetness and crunch to every bite.

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NUTRITION

387kcal
Protein
44.7g
Fat
16.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Almond Flour

1 large Egg White

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Pat dry the chicken breast and coat it lightly with the egg white, then dredge it in the almond flour mixture until evenly covered.

  • 4

    Place the coated chicken breast on one side of the baking sheet.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper, then spread them out on the other side of the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Crispy Spiced Chicken with Roasted Vegetables

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

Crispy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken with Roasted Vegetables

Enjoy a delicious plate of crispy spiced chicken paired with a colorful medley of roasted vegetables. The tender, juicy chicken breast is lightly coated in a hint of almond flour and seasoned with smoked paprika and garlic, then baked to perfection with a drizzle of olive oil for extra crispiness. The dish is rounded out by vibrant roasted vegetables that bring a delightful sweetness and crunch to every bite.

NUTRITION

387kcal
Protein
44.7g
Fat
16.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Almond Flour

1 large Egg White

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Pat dry the chicken breast and coat it lightly with the egg white, then dredge it in the almond flour mixture until evenly covered.

  • 4

    Place the coated chicken breast on one side of the baking sheet.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper, then spread them out on the other side of the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.