YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Broccoli
Enjoy a vibrant dish featuring a crispy, herb-infused chicken breast with a tangy lemon twist, paired with perfectly roasted broccoli tossed in a light olive oil drizzle. This meal offers an enticing crunch from the almond flour coating and a burst of fresh, zesty flavor in every bite.
INGREDIENTS
5 ounces Chicken Breast
150 grams Broccoli
20 grams Almond Flour
0.5 tablespoon Olive Oil
0.5 Lemon (zest and juice)
1 teaspoon Mixed Dried Herbs
1 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a shallow dish, combine almond flour, mixed dried herbs, garlic powder, salt, pepper, and lemon zest from half a lemon.
Pat the chicken breast dry and lightly season with salt and pepper. Dredge the chicken lightly in the almond flour mixture, pressing to adhere.
Place the coated chicken breast on a baking sheet lined with parchment paper.
In a separate bowl, toss the broccoli with olive oil, a pinch of salt, pepper, and a squeeze of lemon juice.
Spread the broccoli on another baking sheet in a single layer.
Place both the chicken and broccoli in the oven. Roast the chicken for about 20-25 minutes until it is cooked through and the coating is crispy, and roast the broccoli for about 15-20 minutes until tender and slightly charred.
Once cooked, plate the chicken with a serving of roasted broccoli. Garnish with an extra drizzle of lemon juice if desired and serve immediately.