YOUR SOLIN GENERATED RECIPE
Crispy Baked Zucchini Fries with Almond-Crusted Chicken
Oven-baked zucchini spears and chicken strips breaded in a savory almond-parmesan coating for a meal that offers a satisfying golden crunch.
INGREDIENTS
4.5 oz Chicken breast
1 medium Zucchini
1 large Egg
2 tbsp Almond flour
1 tbsp Parmesan cheese
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Olive oil
PREPARATION
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Slice the zucchini into 3-inch long fries and cut the chicken breast into thin, even strips to ensure they cook at the same rate.
In a small shallow bowl, whisk the egg until smooth; in a separate shallow bowl, combine the almond flour, parmesan cheese, garlic powder, onion powder, sea salt, and black pepper.
Working in batches, dip each piece of chicken and zucchini into the egg wash, then roll in the almond flour mixture until thoroughly coated.
Arrange the fries and chicken in a single layer on the prepared baking sheet, drizzle with olive oil, and bake for 18-20 minutes until the coating is crispy and the chicken is fully cooked.