Name: Crispy Baked Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 2 tbsp almond flour; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 a vibrant medley of caramelized broccoli and bell peppers.

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NUTRITION

Protein

56.0g

Fat

27.7g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tbsp almond flour

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
In a shallow dish, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.
3
Brush the chicken breast with half of the olive oil, then press it into the almond flour mixture until thoroughly coated on all sides.
4
Place the broccoli, sliced bell peppers, and zucchini on the prepared pan, drizzling with the remaining olive oil and tossing to coat.
5
Nestle the breaded chicken amongst the vegetables in a single layer to ensure even roasting.
6
Bake for 20 to 25 minutes until the chicken is golden and cooked through, and the vegetables are tender with crisp, caramelized edges.