YOUR SOLIN GENERATED RECIPE
Golden Herb-Crusted Chicken with Roasted Broccoli
Chicken breast baked with a savory almond-herb crust alongside crispy roasted broccoli florets finished with a bright squeeze of lemon.
INGREDIENTS
5 oz chicken breast
2 cup broccoli florets
1 tbsp extra virgin olive oil
1 tbsp almond flour
0.5 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lemon
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Place the broccoli florets on one side of the baking sheet and drizzle with half of the olive oil, sea salt, and black pepper.
In a small bowl, whisk together the almond flour, garlic powder, dried oregano, and the remaining salt and pepper.
Brush the chicken breast with the remaining olive oil and press the almond flour mixture onto the top of the chicken to create a crust.
Place the chicken on the other side of the baking sheet and roast for 20 to 25 minutes until the chicken is cooked through and the broccoli is tender.
Squeeze the fresh lemon juice over the chicken and broccoli before serving hot.