Name: Crispy Baked Chicken with Zesty Lemon-Herb Coating
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 large egg; 2 tbsp almond flour; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp olive oil; 1 cup asparagus spears

Crispy Baked Chicken with Zesty Lemon-Herb Coating

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 Zesty Lemon-Herb Coating

Crispy oven-baked chicken breast coated in a fragrant lemon-herb almond crust, served alongside tender roasted asparagus for a bright and satisfying meal.

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NUTRITION

Protein

57.9g

Fat

26.1g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 large egg

2 tbsp almond flour

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp olive oil

1 cup asparagus spears

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2
In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, whisk together the almond flour, lemon zest, oregano, garlic powder, sea salt, and black pepper.
3
Dip the chicken breast into the whisked egg, letting any excess drip off, then dredge it through the almond flour mixture, pressing firmly to ensure an even coating on all sides.
4
Place the coated chicken onto the prepared baking sheet and arrange the asparagus spears in a single layer around the chicken.
5
Drizzle the olive oil over the chicken and asparagus, then bake for 18 to 22 minutes until the chicken is golden brown and reaches an internal temperature of 165°F.
6
Remove from the oven and let the chicken rest for 3 minutes before slicing and serving with the roasted asparagus.