Crispy BBQ Ranch Chicken with Roasted Vegetables

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

Crispy BBQ Ranch Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Ranch Chicken with Roasted Vegetables

Enjoy a satisfying plate featuring a crispy, flavor-packed chicken breast kissed with BBQ sauce and a light almond flour coating, paired with a medley of tender, roasted vegetables. This dish offers the perfect balance of savory spices and natural sweetness while delivering a nutritious punch.

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NUTRITION

366kcal
Protein
41.9g
Fat
11.7g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp BBQ Sauce

2 tbsp Almond Flour

100g Broccoli

1/2 medium Red Bell Pepper

50g Red Onion

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Brush it with the BBQ sauce to coat evenly.

  • 3

    Dredge the sauced chicken in almond flour, ensuring all sides are lightly coated for a crispy texture.

  • 4

    Place the coated chicken breast on a baking sheet lined with parchment paper.

  • 5

    Chop broccoli into florets, slice the red bell pepper into strips, and cut the red onion into wedges. Toss these vegetables with a little salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

Crispy BBQ Ranch Chicken with Roasted Vegetables

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

Crispy BBQ Ranch Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Ranch Chicken with Roasted Vegetables

Enjoy a satisfying plate featuring a crispy, flavor-packed chicken breast kissed with BBQ sauce and a light almond flour coating, paired with a medley of tender, roasted vegetables. This dish offers the perfect balance of savory spices and natural sweetness while delivering a nutritious punch.

NUTRITION

366kcal
Protein
41.9g
Fat
11.7g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp BBQ Sauce

2 tbsp Almond Flour

100g Broccoli

1/2 medium Red Bell Pepper

50g Red Onion

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Brush it with the BBQ sauce to coat evenly.

  • 3

    Dredge the sauced chicken in almond flour, ensuring all sides are lightly coated for a crispy texture.

  • 4

    Place the coated chicken breast on a baking sheet lined with parchment paper.

  • 5

    Chop broccoli into florets, slice the red bell pepper into strips, and cut the red onion into wedges. Toss these vegetables with a little salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.