Crispy Chicken with Fresh Vegetable Cauliflower Rice

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

Crispy Chicken with Fresh Vegetable Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken with Fresh Vegetable Cauliflower Rice

Enjoy a lighter take on crispy chicken paired with a vibrant medley of cauliflower rice and fresh vegetables. Tender, oven-baked chicken is coated in a crunchy almond flour crust with a hint of paprika, served over a colorful base of cauliflower, bell pepper, and zucchini sautéed in olive oil. This balanced dish delivers satisfying crunch, juicy chicken, and a burst of fresh flavors, perfect for any meal.

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NUTRITION

368kcal
Protein
44.2g
Fat
16g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

2 large Egg Whites

1 cup Cauliflower Rice

1/4 cup diced Red Bell Pepper

1/4 cup diced Zucchini

1 tsp Olive Oil

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and pat dry the chicken breast. In a shallow bowl, combine almond flour, paprika, salt, and pepper.

  • 3

    Whisk the egg whites in a separate bowl. Dip the chicken breast into the egg whites, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the chicken is cooked through and crispy.

  • 5

    While the chicken bakes, heat olive oil in a non-stick skillet over medium heat. Add the cauliflower rice, diced red bell pepper, and zucchini.

  • 6

    Sauté the vegetables for 5-7 minutes until they are tender but still crisp. Season with a pinch of salt and pepper.

  • 7

    Once the chicken is ready, slice it if desired and serve on a bed of the fresh vegetable cauliflower rice.

Crispy Chicken with Fresh Vegetable Cauliflower Rice

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

Crispy Chicken with Fresh Vegetable Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken with Fresh Vegetable Cauliflower Rice

Enjoy a lighter take on crispy chicken paired with a vibrant medley of cauliflower rice and fresh vegetables. Tender, oven-baked chicken is coated in a crunchy almond flour crust with a hint of paprika, served over a colorful base of cauliflower, bell pepper, and zucchini sautéed in olive oil. This balanced dish delivers satisfying crunch, juicy chicken, and a burst of fresh flavors, perfect for any meal.

NUTRITION

368kcal
Protein
44.2g
Fat
16g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

2 large Egg Whites

1 cup Cauliflower Rice

1/4 cup diced Red Bell Pepper

1/4 cup diced Zucchini

1 tsp Olive Oil

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and pat dry the chicken breast. In a shallow bowl, combine almond flour, paprika, salt, and pepper.

  • 3

    Whisk the egg whites in a separate bowl. Dip the chicken breast into the egg whites, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the chicken is cooked through and crispy.

  • 5

    While the chicken bakes, heat olive oil in a non-stick skillet over medium heat. Add the cauliflower rice, diced red bell pepper, and zucchini.

  • 6

    Sauté the vegetables for 5-7 minutes until they are tender but still crisp. Season with a pinch of salt and pepper.

  • 7

    Once the chicken is ready, slice it if desired and serve on a bed of the fresh vegetable cauliflower rice.