Crispy Nut-Crusted Chicken with Roasted Sweet Potatoes and Balsamic Drizzle

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

Crispy Nut-Crusted Chicken with Roasted Sweet Potatoes and Balsamic Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Nut-Crusted Chicken with Roasted Sweet Potatoes and Balsamic Drizzle

Savor the delightful crunch of nut-crusted chicken paired with tender, roasted sweet potatoes, all elevated by a tangy balsamic drizzle. This dish balances textures and flavors for a wholesome meal that's as nutritious as it is satisfying.

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NUTRITION

370kcal
Protein
31g
Fat
12.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1 small Sweet Potato

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt and pepper. Dredge it in almond flour until evenly coated.

  • 3

    Peel and dice the sweet potato into 1-inch cubes. Toss with olive oil, salt, and pepper.

  • 4

    Arrange the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 5

    While the sweet potatoes roast, bake the coated chicken breast on a separate baking dish for 18-20 minutes or until the internal temperature reaches 165°F (74°C).

  • 6

    Once both components are cooked, slice the chicken and plate alongside the roasted sweet potatoes.

  • 7

    Drizzle the balsamic vinegar over the dish just before serving for a tangy finish.

Crispy Nut-Crusted Chicken with Roasted Sweet Potatoes and Balsamic Drizzle

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

Crispy Nut-Crusted Chicken with Roasted Sweet Potatoes and Balsamic Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Nut-Crusted Chicken with Roasted Sweet Potatoes and Balsamic Drizzle

Savor the delightful crunch of nut-crusted chicken paired with tender, roasted sweet potatoes, all elevated by a tangy balsamic drizzle. This dish balances textures and flavors for a wholesome meal that's as nutritious as it is satisfying.

NUTRITION

370kcal
Protein
31g
Fat
12.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1 small Sweet Potato

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt and pepper. Dredge it in almond flour until evenly coated.

  • 3

    Peel and dice the sweet potato into 1-inch cubes. Toss with olive oil, salt, and pepper.

  • 4

    Arrange the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 5

    While the sweet potatoes roast, bake the coated chicken breast on a separate baking dish for 18-20 minutes or until the internal temperature reaches 165°F (74°C).

  • 6

    Once both components are cooked, slice the chicken and plate alongside the roasted sweet potatoes.

  • 7

    Drizzle the balsamic vinegar over the dish just before serving for a tangy finish.