YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken with Roasted Asparagus
Enjoy a delightful twist on classic chicken with a crispy almond flour coating, zesty lemon, and fresh herbs. Tender chicken pairs beautifully with roasted asparagus that’s drizzled with olive oil, resulting in a dish that is both bright and satisfying.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
2 tsp Extra Virgin Olive Oil
1 cup Asparagus
1 Lemon (juice and zest)
2 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Pat the chicken breast dry. In a shallow bowl, combine the almond flour, lemon zest, chopped herbs, salt, and pepper.
Dip the chicken in lemon juice, then dredge evenly in the almond flour mixture to form a light, crispy coating.
Heat 1 tsp of olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until golden.
On a baking sheet, toss the asparagus with the remaining olive oil, a squeeze of lemon juice, salt, and pepper.
Place the seared chicken into the oven (or transfer the skillet if oven-safe) along with the asparagus and roast for 10-12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
Remove from the oven, drizzle any extra lemon juice if desired, and serve immediately.