YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Asparagus
Savor a delightful balance of tender, herb-marinated chicken coated in a light almond flour crisp and paired with roasted asparagus finished with a splash of fresh lemon. This dish is both vibrant and satisfying, making it a perfect dinner option for those seeking clean, flavorful meals.
INGREDIENTS
6 oz Chicken Breast
8 Asparagus Spears
1 tbsp Olive Oil
2 tbsp Almond Flour
1 tbsp Lemon Juice
1 tsp Dried Herbs (Thyme, Rosemary)
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a shallow dish, combine almond flour, dried herbs, garlic powder, salt, and pepper.
Pat the chicken breast dry, then drizzle with lemon juice and a little olive oil. Dredge the chicken in the almond flour mixture until evenly coated.
Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast on each side for 2-3 minutes until lightly golden.
Arrange the asparagus spears around the chicken in the skillet. Drizzle the asparagus with a small amount of olive oil, and season with salt and pepper.
Transfer the skillet to the oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
Remove from the oven, let rest for a few minutes, then serve your crispy lemon herb chicken with roasted asparagus while warm.