Crispy Walnut-Crusted Chicken with Cinnamon Roasted Vegetables

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

Crispy Walnut-Crusted Chicken with Cinnamon Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Walnut-Crusted Chicken with Cinnamon Roasted Vegetables

Enjoy a flavorful twist on a classic dish with tender, crispy chicken breast encrusted in a finely chopped walnut mixture, lightly bound with egg white and seasoned with aromatic spices. Paired with a medley of cinnamon-roasted bell pepper, zucchini, and red onion, this meal combines crunch, zest, and warm sweet notes in every bite.

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NUTRITION

394kcal
Protein
44g
Fat
15.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 oz chopped Walnuts

1 large Egg White

1 medium Bell Pepper

1 small Zucchini

1 quarter Red Onion

0.5 tsp Olive Oil

1 tsp Cinnamon

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a shallow dish, lightly beat the egg white. In a separate small bowl, combine the chopped walnuts with a pinch of salt and pepper.

  • 3

    Coat the chicken breast with the egg white, then press it into the walnut mixture ensuring an even crust on all sides.

  • 4

    Place the walnut-crusted chicken on a baking sheet lined with parchment paper.

  • 5

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, cinnamon, salt, and pepper.

  • 6

    Spread the seasoned vegetables around the chicken on the baking sheet.

  • 7

    Roast in the oven for 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 the chicken rest for a few minutes, and serve your crispy walnut-crusted chicken with the warm cinnamon roasted vegetables.

Crispy Walnut-Crusted Chicken with Cinnamon Roasted Vegetables

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

Crispy Walnut-Crusted Chicken with Cinnamon Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Walnut-Crusted Chicken with Cinnamon Roasted Vegetables

Enjoy a flavorful twist on a classic dish with tender, crispy chicken breast encrusted in a finely chopped walnut mixture, lightly bound with egg white and seasoned with aromatic spices. Paired with a medley of cinnamon-roasted bell pepper, zucchini, and red onion, this meal combines crunch, zest, and warm sweet notes in every bite.

NUTRITION

394kcal
Protein
44g
Fat
15.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 oz chopped Walnuts

1 large Egg White

1 medium Bell Pepper

1 small Zucchini

1 quarter Red Onion

0.5 tsp Olive Oil

1 tsp Cinnamon

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a shallow dish, lightly beat the egg white. In a separate small bowl, combine the chopped walnuts with a pinch of salt and pepper.

  • 3

    Coat the chicken breast with the egg white, then press it into the walnut mixture ensuring an even crust on all sides.

  • 4

    Place the walnut-crusted chicken on a baking sheet lined with parchment paper.

  • 5

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, cinnamon, salt, and pepper.

  • 6

    Spread the seasoned vegetables around the chicken on the baking sheet.

  • 7

    Roast in the oven for 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 the chicken rest for a few minutes, and serve your crispy walnut-crusted chicken with the warm cinnamon roasted vegetables.