Crispy Baked Chicken with Sticky Sweet Chili Sauce

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

Crispy Baked Chicken with Sticky Sweet Chili Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sticky Sweet Chili Sauce

Enjoy a satisfying dish featuring tender, baked chicken breast coated in a crunchy almond flour crust, enhanced with a sticky, sweet chili glaze. Perfectly balanced for a flavorful and nutritious meal that delivers a delightful texture and a burst of spicy-sweet flavor in every bite.

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NUTRITION

488kcal
Protein
47.3g
Fat
23.8g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

2 tbsp Sweet Chili Sauce

1 tsp Smoked Paprika

Salt and Pepper to taste

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and smoked paprika.

  • 3

    In a shallow bowl, mix the almond flour with a pinch of salt, pepper, and smoked paprika for extra flavor.

  • 4

    Beat the egg in a separate bowl. Dip each chicken breast into the beaten egg, ensuring an even coat.

  • 5

    Coat the chicken thoroughly with the almond flour mixture, pressing gently to adhere.

  • 6

    Place the coated chicken onto the baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 7

    During the last 5 minutes of baking, brush the chicken with the sweet chili sauce to create a sticky glaze.

  • 8

    Once done, remove from the oven and let it rest for a few minutes before serving.

Crispy Baked Chicken with Sticky Sweet Chili Sauce

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

Crispy Baked Chicken with Sticky Sweet Chili Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sticky Sweet Chili Sauce

Enjoy a satisfying dish featuring tender, baked chicken breast coated in a crunchy almond flour crust, enhanced with a sticky, sweet chili glaze. Perfectly balanced for a flavorful and nutritious meal that delivers a delightful texture and a burst of spicy-sweet flavor in every bite.

NUTRITION

488kcal
Protein
47.3g
Fat
23.8g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

2 tbsp Sweet Chili Sauce

1 tsp Smoked Paprika

Salt and Pepper to taste

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and smoked paprika.

  • 3

    In a shallow bowl, mix the almond flour with a pinch of salt, pepper, and smoked paprika for extra flavor.

  • 4

    Beat the egg in a separate bowl. Dip each chicken breast into the beaten egg, ensuring an even coat.

  • 5

    Coat the chicken thoroughly with the almond flour mixture, pressing gently to adhere.

  • 6

    Place the coated chicken onto the baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 7

    During the last 5 minutes of baking, brush the chicken with the sweet chili sauce to create a sticky glaze.

  • 8

    Once done, remove from the oven and let it rest for a few minutes before serving.