YOUR SOLIN GENERATED RECIPE
Crispy Orange Chicken with Roasted Broccoli
Enjoy a vibrant twist on a classic favorite with oven-baked, crispy orange chicken paired with perfectly roasted broccoli. The chicken is coated in a light almond flour crust and drizzled with a tangy, homemade orange sauce that elevates the dish, while the roasted broccoli adds a satisfying crunch and a burst of green goodness.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg White
1 cup Broccoli
1/4 cup Fresh Orange Juice
1 tsp Honey
1 clove Garlic
1 tsp Fresh Ginger
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the chicken breast with salt and pepper. In a shallow bowl, mix the almond flour with a pinch of salt and pepper.
Dip each chicken breast into the egg white, then dredge thoroughly in the almond flour to coat evenly.
Place the coated chicken on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy.
While the chicken bakes, prepare the roasted broccoli. Toss the broccoli in a small amount of salt, pepper, and if desired, a light mist of cooking spray. Spread it on another baking sheet.
Roast the broccoli in the oven (it can share the oven with the chicken) for about 15 minutes until slightly crispy on the edges.
For the orange sauce, combine the fresh orange juice, honey, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat and let it reduce slightly for about 5 minutes.
Once the chicken is done, drizzle the warm orange sauce over the pieces and serve with the roasted broccoli on the side.