YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Cutlets with Roasted Broccoli
Savor a delicious twist on a classic dish with tender, lean chicken cutlets coated in a light, crispy almond flour blend, paired with perfectly roasted broccoli tossed in aromatic seasonings. This dish provides a balanced mix of protein, healthy fats, and fiber to fuel your day.
INGREDIENTS
6 oz Chicken Breast Fillet
1 cup Broccoli
1/4 cup Almond Flour
1 large Egg White
1 tsp Olive Oil
0.5 tsp Garlic Powder
0.25 tsp Black Pepper
0.25 tsp Salt
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, mix the almond flour with garlic powder, black pepper, and salt.
Place the chicken breast cutlets between two pieces of parchment paper and gently pound to an even thickness for uniform cooking.
In another shallow bowl, lightly beat the egg white.
Dip each chicken cutlet first into the egg white, ensuring a thin and even coating, then dredge in the seasoned almond flour until fully coated.
Arrange the coated chicken cutlets on one half of the prepared baking sheet.
On the other half of the baking sheet, toss the broccoli florets with olive oil, a pinch of salt, and a sprinkle of black pepper.
Place the baking sheet in the oven and bake for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with slight crisp edges.
Remove from the oven, let the chicken rest for a few minutes, then serve alongside the roasted broccoli.