YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken with Roasted Asparagus
Savor this tender chicken breast coated in a light almond flour crust, infused with zesty lemon and aromatic herbs, paired perfectly with crisp, roasted asparagus. A delightful, balanced meal that pleases the palate and satisfies your nutritional goals.
INGREDIENTS
5 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg
1 cup Asparagus
1 tsp Olive Oil
1 tbsp Lemon Juice
Herbs & Spices (thyme, oregano, salt, pepper) to taste
PREPARATION
Preheat your oven to 400°F.
In a shallow dish, whisk the egg with lemon juice and a pinch of salt and pepper.
Place the almond flour mixed with dried thyme and oregano in another shallow dish.
Dip the chicken breast into the egg mixture, then coat evenly with the almond flour mixture.
Heat a non-stick skillet over medium heat and lightly sear the coated chicken breast for 2 minutes per side to achieve a crispy exterior.
Meanwhile, toss the asparagus with olive oil, salt, and pepper, and spread on a baking sheet.
Place both the seared chicken and asparagus in the oven and roast for 10-12 minutes, or until the chicken is cooked through and the asparagus is tender.
Remove from the oven and let rest for a few minutes before serving.