YOUR SOLIN GENERATED RECIPE
Crispy Spiced Roasted Chicken with Fresh Cucumber Tomato Salad
Enjoy a vibrant and satisfying plate featuring a crispy spiced roasted chicken breast with a coating of almond flour and egg white, perfectly complemented by a refreshing cucumber tomato salad lightly drizzled with olive oil. A harmonious blend of spices elevates the tender chicken, while the crisp, juicy vegetables add brightness to every bite.
INGREDIENTS
6 oz Chicken Breast
1 large Egg White
1/4 cup Almond Flour
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Ground Cumin
1 medium Tomato
1/2 medium Cucumber
1 tsp Olive Oil
Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F.
In a shallow dish, whisk the egg white together with smoked paprika, garlic powder, ground cumin, and a pinch of salt and pepper.
Dredge the chicken breast in almond flour, then dip it into the spiced egg white mixture, ensuring an even coating.
Place the coated chicken on a baking sheet lined with parchment paper and roast for 20-25 minutes or until the internal temperature reaches 165°F, flipping halfway for even crispiness.
While the chicken roasts, dice the tomato and slice the cucumber. Toss them together in a bowl and drizzle with olive oil, adding a pinch of salt and pepper to taste.
Once cooked, slice the chicken and serve it alongside the fresh cucumber tomato salad.