Crispy Almond-Crusted Chicken with Roasted Sweet Potato Wedges

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

Crispy Almond-Crusted Chicken with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Roasted Sweet Potato Wedges

Enjoy a crunchy, flavorful twist on classic chicken. Tender chicken breast is coated in a savory almond crust and baked to perfection, paired with lightly seasoned roasted sweet potato wedges. This balanced meal offers satisfying textures, a delightful nutty aroma, and a harmonious blend of spices that elevate each bite.

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NUTRITION

521kcal
Protein
44.6g
Fat
27.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 small Sweet Potato

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder.

  • 3

    Set up a dredging station with a shallow bowl containing the almond flour, and another bowl with the beaten egg.

  • 4

    Dip the chicken breast in the egg, allowing any excess to drip off, then coat thoroughly in the almond flour.

  • 5

    Place the almond-crusted chicken on a baking tray lined with parchment paper.

  • 6

    Wash and cut the sweet potato into wedges. Toss them in a bowl with olive oil, salt, pepper, and a pinch of garlic powder.

  • 7

    Spread the sweet potato wedges around the chicken on the tray.

  • 8

    Bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the sweet potato wedges are tender and slightly crisp.

  • 9

    Allow the dish to rest for a few minutes before serving.

Crispy Almond-Crusted Chicken with Roasted Sweet Potato Wedges

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

Crispy Almond-Crusted Chicken with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Roasted Sweet Potato Wedges

Enjoy a crunchy, flavorful twist on classic chicken. Tender chicken breast is coated in a savory almond crust and baked to perfection, paired with lightly seasoned roasted sweet potato wedges. This balanced meal offers satisfying textures, a delightful nutty aroma, and a harmonious blend of spices that elevate each bite.

NUTRITION

521kcal
Protein
44.6g
Fat
27.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 small Sweet Potato

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder.

  • 3

    Set up a dredging station with a shallow bowl containing the almond flour, and another bowl with the beaten egg.

  • 4

    Dip the chicken breast in the egg, allowing any excess to drip off, then coat thoroughly in the almond flour.

  • 5

    Place the almond-crusted chicken on a baking tray lined with parchment paper.

  • 6

    Wash and cut the sweet potato into wedges. Toss them in a bowl with olive oil, salt, pepper, and a pinch of garlic powder.

  • 7

    Spread the sweet potato wedges around the chicken on the tray.

  • 8

    Bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the sweet potato wedges are tender and slightly crisp.

  • 9

    Allow the dish to rest for a few minutes before serving.