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; 0.5 tbsp almond flour; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.5 tsp sea salt; 0.5 tsp black pepper; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp extra virgin olive oil

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

Oven-roasted chicken breast coated in a nutty almond crust served alongside vibrant, caramelized sweet potatoes and tender charred broccoli.

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NUTRITION

Protein

50.7g

Fat

14.5g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the sweet potato into 1/2-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.
3
Toss the vegetables with half of the olive oil and half of the sea salt and black pepper directly on one side of the baking sheet.
4
In a small shallow bowl, whisk together the almond flour, smoked paprika, garlic powder, and the remaining salt and pepper.
5
Brush the chicken breast with the remaining olive oil, then dredge it in the almond flour mixture until evenly coated on all sides.
6
Place the chicken on the other side of the baking sheet and bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender and lightly charred.