YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Broccoli
Enjoy a vibrant dish featuring a tender, juicy chicken breast lightly coated in a crisp almond flour crust, infused with fresh lemon and aromatic herbs, paired with perfectly roasted broccoli for a well-rounded, flavorful meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1 tbsp Olive Oil
2 tbsp Almond Flour
2 tbsp Lemon Juice
1 clove Garlic
1 tsp Mixed Herbs (Parsley, Thyme)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine the almond flour, mixed herbs, a pinch of salt, and black pepper.
Pat dry the chicken breast and lightly drizzle with lemon juice and olive oil. Rub the garlic over the chicken.
Coat the chicken breast with the almond flour mixture, pressing lightly to adhere.
Place the chicken on a baking sheet lined with parchment paper.
In a separate bowl, toss the broccoli with a drizzle of olive oil, salt, and pepper.
Add the broccoli to the same baking sheet around the chicken.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli is tender and slightly crispy.
Remove from the oven, squeeze a bit more lemon juice over the top if desired, and serve immediately.