YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Asparagus
Enjoy tender chicken breast coated in a light, crispy almond flour crust, infused with zesty lemon and fresh herbs. Paired with perfectly roasted asparagus, this dish delivers a burst of flavor and a satisfying crunch, making it a delicious and balanced meal.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Almond Flour
1 cup Asparagus
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Herbs (Rosemary & Thyme)
Salt & Pepper (to taste)
PREPARATION
Preheat the oven to 425°F.
In a shallow dish, combine almond flour, freshly chopped herbs, salt, and pepper.
Pat the chicken breast dry and drizzle with lemon juice. Then, coat the chicken evenly in the almond flour mixture.
Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear the chicken for 2-3 minutes on each side until it develops a crispy exterior.
Transfer the seared chicken to a baking sheet.
Toss the asparagus in a little olive oil, salt, and pepper, and arrange on the baking sheet alongside the chicken.
Place the baking sheet in the oven and roast for about 12-15 minutes or until the chicken is cooked through and the asparagus is tender.
Remove from the oven, let it rest for a few minutes, and serve warm.