Crispy Baked Cheesy Chicken and Cauliflower Pasta

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

Crispy Baked Cheesy Chicken and Cauliflower Pasta

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cheesy Chicken and Cauliflower Pasta

Enjoy a wholesome, satisfying dish featuring tender, crispy-coated chicken nestled atop a bed of savory, cheesy cauliflower pasta. Each bite blends the crunch of almond-crusted chicken with the delicate texture of roasted cauliflower, enlivened by melty, light cheeses and aromatic seasonings—a perfect balance of comfort and nutritious flair.

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NUTRITION

348kcal
Protein
45.1g
Fat
13.0g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Florets

1/4 cup shredded Low-Fat Mozzarella Cheese

2 tbsp Almond Flour

1 large Egg White

1 tbsp grated Parmesan Cheese

1 tsp Garlic Powder

Salt & Pepper (to taste)

2 tbsp Fresh Parsley (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another small bowl, mix the almond flour, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry. Dip the chicken into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on the prepared baking sheet and bake for about 18-20 minutes until the chicken is cooked through and slightly crispy.

  • 5

    While the chicken bakes, steam or microwave the cauliflower florets until tender (about 4-5 minutes). Roughly mash them with a fork to mimic a pasta texture.

  • 6

    Mix the mashed cauliflower with the shredded low-fat mozzarella cheese and grated Parmesan cheese. Season with a pinch of salt and pepper.

  • 7

    Once the chicken is done, slice it and gently fold it into the cheesy cauliflower 'pasta'. For extra crispiness, you can return the mix to the oven for an additional 5 minutes to melt the cheeses further.

  • 8

    Garnish with freshly chopped parsley before serving.

Crispy Baked Cheesy Chicken and Cauliflower Pasta

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

Crispy Baked Cheesy Chicken and Cauliflower Pasta

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cheesy Chicken and Cauliflower Pasta

Enjoy a wholesome, satisfying dish featuring tender, crispy-coated chicken nestled atop a bed of savory, cheesy cauliflower pasta. Each bite blends the crunch of almond-crusted chicken with the delicate texture of roasted cauliflower, enlivened by melty, light cheeses and aromatic seasonings—a perfect balance of comfort and nutritious flair.

NUTRITION

348kcal
Protein
45.1g
Fat
13.0g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Florets

1/4 cup shredded Low-Fat Mozzarella Cheese

2 tbsp Almond Flour

1 large Egg White

1 tbsp grated Parmesan Cheese

1 tsp Garlic Powder

Salt & Pepper (to taste)

2 tbsp Fresh Parsley (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another small bowl, mix the almond flour, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry. Dip the chicken into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on the prepared baking sheet and bake for about 18-20 minutes until the chicken is cooked through and slightly crispy.

  • 5

    While the chicken bakes, steam or microwave the cauliflower florets until tender (about 4-5 minutes). Roughly mash them with a fork to mimic a pasta texture.

  • 6

    Mix the mashed cauliflower with the shredded low-fat mozzarella cheese and grated Parmesan cheese. Season with a pinch of salt and pepper.

  • 7

    Once the chicken is done, slice it and gently fold it into the cheesy cauliflower 'pasta'. For extra crispiness, you can return the mix to the oven for an additional 5 minutes to melt the cheeses further.

  • 8

    Garnish with freshly chopped parsley before serving.