YOUR SOLIN GENERATED RECIPE
Crispy Pesto Chicken with Roasted Asparagus
Enjoy this delightful fusion of crispy, herbaceous chicken and tender roasted asparagus. The succulent chicken breast, lightly coated in a vibrant pesto and almond flour crust, offers a satisfying crunch while keeping things light and nutritious. Roasted asparagus adds a burst of flavor and texture to round out a plate that's as appealing to the eyes as it is to the palate.
INGREDIENTS
5 ounces Chicken Breast
1 tablespoon Pesto
1/8 cup Almond Flour
6 spears Asparagus
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and lightly season with salt and pepper if desired.
Spread the pesto evenly over the chicken breast, ensuring complete coverage.
Dredge the pesto-coated chicken in almond flour, pressing gently to adhere and form a light crust.
Place the chicken on a baking sheet lined with parchment paper.
Wash and trim the asparagus; toss them in a small bowl with olive oil, salt, and pepper.
Arrange the asparagus around the chicken on the baking sheet.
Bake in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the asparagus are tender.
If a crispier texture is desired, broil for an additional 2-3 minutes at the end of baking.
Let the chicken rest for a few minutes before slicing and serving with the roasted asparagus.