Spicy Crispy Chicken with Roasted Vegetables

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

Spicy Crispy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Crispy Chicken with Roasted Vegetables

Enjoy this flavorful dish featuring a spicy, crispy-coated chicken breast paired with a medley of roasted vegetables. The chicken is bound with egg white, dusted in almond flour and a blend of invigorating spices, then baked to a tender crisp. Roasted mixed vegetables add a burst of color and sweetness, creating a balanced and satisfying meal perfect for any time of day.

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NUTRITION

511kcal
Protein
56.3g
Fat
24.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Mixed Vegetables (broccoli, red bell pepper, zucchini)

1 tsp Olive Oil

1/2 tsp Paprika

1/2 tsp Chili Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, combine the almond flour, paprika, chili powder, salt, and black pepper.

  • 3

    In another bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast in the egg white, ensuring it is well coated, then dredge it in the seasoned almond flour mixture.

  • 5

    Place the coated chicken breast on a lightly greased baking sheet.

  • 6

    In a separate bowl, toss the mixed vegetables with the olive oil and a pinch of salt and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for about 20-25 minutes, turning the chicken halfway through for even crisping, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 9

    Remove from the oven, let rest briefly, and serve immediately.

Spicy Crispy Chicken with Roasted Vegetables

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

Spicy Crispy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Crispy Chicken with Roasted Vegetables

Enjoy this flavorful dish featuring a spicy, crispy-coated chicken breast paired with a medley of roasted vegetables. The chicken is bound with egg white, dusted in almond flour and a blend of invigorating spices, then baked to a tender crisp. Roasted mixed vegetables add a burst of color and sweetness, creating a balanced and satisfying meal perfect for any time of day.

NUTRITION

511kcal
Protein
56.3g
Fat
24.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Mixed Vegetables (broccoli, red bell pepper, zucchini)

1 tsp Olive Oil

1/2 tsp Paprika

1/2 tsp Chili Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, combine the almond flour, paprika, chili powder, salt, and black pepper.

  • 3

    In another bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast in the egg white, ensuring it is well coated, then dredge it in the seasoned almond flour mixture.

  • 5

    Place the coated chicken breast on a lightly greased baking sheet.

  • 6

    In a separate bowl, toss the mixed vegetables with the olive oil and a pinch of salt and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for about 20-25 minutes, turning the chicken halfway through for even crisping, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 9

    Remove from the oven, let rest briefly, and serve immediately.