YOUR SOLIN GENERATED RECIPE
Crispy Peanut Chicken with Roasted Vegetables
Savor a delightful fusion of crunchy, nut-infused chicken and roasted seasonal vegetables. This dish features tender 4-ounce chicken breast coated in a light peanut batter and baked until crispy. A drizzle of natural peanut butter sauce elevates the savory flavor, while a medley of roasted red bell pepper and zucchini adds a fresh, vibrant touch.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Natural Peanut Butter
1 tbsp Crushed Peanuts
1 large Egg White
1 cup Mixed Roasted Vegetables (Red Bell Pepper & Zucchini)
PREPARATION
Preheat your oven to 400°F.
In a shallow bowl, whisk the egg white as a binder.
Dip the chicken breast into the egg white, then coat evenly with crushed peanuts.
Place the coated chicken breast on a lightly greased baking sheet.
Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F and the coating is slightly crispy.
Meanwhile, toss the mixed vegetables with a small amount of olive oil, salt, and pepper, and spread them on another baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until tender and lightly caramelized.
Warm the natural peanut butter slightly in a microwave-safe bowl to make it drizzle-friendly.
Plate the crispy peanut chicken alongside the roasted vegetables and drizzle the warmed peanut butter over the chicken for a nutty finish.
Serve immediately and enjoy a harmonious blend of crunch and roasted freshness.