Name: Crispy Baked Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp almond flour; 1 tsp garlic powder; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini

Crispy Baked Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Vegetables

Tender chicken breast baked with a savory almond-herb crust, paired with vibrant, roasted vegetables for a meal that is both wholesome and satisfying.

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NUTRITION

Protein

50.0g

Fat

24.8g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tsp garlic powder

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a shallow dish, whisk together the almond flour, garlic powder, dried oregano, sea salt, and black pepper.
3
Pat the chicken breast dry with a paper towel, brush with half of the olive oil, and press into the almond flour mixture until evenly coated.
4
Slice the bell pepper and zucchini into bite-sized pieces and toss them in a bowl with the broccoli and remaining olive oil.
5
Place the chicken on one side of the baking sheet and spread the vegetables in a single layer on the other side.
6
Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.