Crispy Baked Buffalo Chicken with Roasted Vegetables

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

Crispy Baked Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Chicken with Roasted Vegetables

Enjoy a satisfying plate of crispy baked buffalo chicken paired with a colorful medley of roasted vegetables. The chicken is lightly coated in almond flour and tossed in a zesty buffalo sauce, then baked to perfection. Roasted vegetables add a crunchy, nutrient-packed complement making this dish a balanced, flavorful meal.

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NUTRITION

390kcal
Protein
45g
Fat
17.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tbsp Buffalo Sauce (30g)

2 tbsp Almond Flour (14g)

1 cup Mixed Vegetables (150g)

1 tsp Olive Oil

Salt, Pepper & Garlic Powder to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the almond flour with a pinch of salt, pepper, and garlic powder.

  • 3

    Pat the chicken breast dry and coat it evenly in the almond flour mixture. Brush both sides generously with buffalo sauce.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, toss the mixed vegetables with olive oil, salt, pepper, and garlic powder. Spread them on a separate baking sheet.

  • 6

    Roast the vegetables in the same oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Once both the chicken and vegetables are cooked, plate them together and serve immediately.

Crispy Baked Buffalo Chicken with Roasted Vegetables

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

Crispy Baked Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Chicken with Roasted Vegetables

Enjoy a satisfying plate of crispy baked buffalo chicken paired with a colorful medley of roasted vegetables. The chicken is lightly coated in almond flour and tossed in a zesty buffalo sauce, then baked to perfection. Roasted vegetables add a crunchy, nutrient-packed complement making this dish a balanced, flavorful meal.

NUTRITION

390kcal
Protein
45g
Fat
17.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tbsp Buffalo Sauce (30g)

2 tbsp Almond Flour (14g)

1 cup Mixed Vegetables (150g)

1 tsp Olive Oil

Salt, Pepper & Garlic Powder to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the almond flour with a pinch of salt, pepper, and garlic powder.

  • 3

    Pat the chicken breast dry and coat it evenly in the almond flour mixture. Brush both sides generously with buffalo sauce.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, toss the mixed vegetables with olive oil, salt, pepper, and garlic powder. Spread them on a separate baking sheet.

  • 6

    Roast the vegetables in the same oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Once both the chicken and vegetables are cooked, plate them together and serve immediately.