YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken with Roasted Asparagus
Enjoy a crisp and flavorful chicken dish enhanced by a zesty lemon-herb marinade and a light almond flour coating, paired with perfectly roasted asparagus spears. This dish offers a satisfying crunch and a balance of bright, fresh flavors that make it an ideal meal choice.
INGREDIENTS
6 oz Chicken Breast (skinless)
2 tbsp Almond Flour
8 spears Asparagus
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Dried Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a shallow dish, combine the almond flour, dried mixed herbs, salt, and pepper.
Pat the chicken breast dry and drizzle with lemon juice. Then, lightly coat each piece in the almond flour mixture.
Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the chicken breast for 2-3 minutes per side until golden brown.
Meanwhile, trim the tough ends of the asparagus and toss them with a small drizzle of olive oil, salt, and pepper.
Place the seared chicken along with the asparagus on a baking sheet and roast in the oven for about 12-15 minutes, or until the chicken is cooked through and the asparagus is tender.
Remove from the oven, let rest for a few minutes, then serve while warm.